I love creamy comforting soups and this one is no exception. I also love that soups are so easily adaptable. If you don’t have one thing, you omit it or sub it for something else. Or if you don’t like something, you can do the same, as long as you keep the base pretty similar. I have a couple soup recipes that are my go-to’s, cheesy potato and chicken tortilla. But sometimes you gotta try something a little different. I found potato gnocchi on sale for .99 and I had just de-boned a rotisserie chicken and made broth with the scraps. See? Yum, I love the smell of making chicken stock.
I looked at a few copycat recipes for Olive Garden’s Chicken Gnocchi Soup and improvised from there. There is spinach in the recipe and I had hoped to include it, but mine was a little too far gone by the time I made this soup. So if you’re looking at the picture thinking, “Where’s the spinach?” It is not there unfortunately. It would have added a beautiful color though, huh? Next time. Until then, I leave you with this. Adapt as you see fit and enjoy!
- 4 TBS. butter
- 1 TBS. olive oil
- 1 cup diced onion
- 1/2 cup diced celery (including the celery leaves is great too)
- 1 cup diced carrots
- 2 tsp. minced garlic
- 1/4 cup flour
- 4 cups half and half (or milk)
- 28 oz. chicken broth
- 1/2 tsp. parsley
- 1/4 tsp. ground nutmeg
- 1 1/2 cup chopped chicken (rotisserie works great)
- 16 oz. package of ready to use gnocchi
- 1 cup chopped spinach or kale (optional)
- 1 tsp. garlic salt
- Pepper to taste (fresh ground is best!)
- Melt butter and oil together in a saucepan over low-medium heat.
- Add onion, celery, carrot and garlic. Saute, stirring occasionally until onions become soft.
- Whisk in flour and cook for another minute, then add half-and-half and whisk again until thickened.
- At this point, I carefully move my mixture into a large soup pot.
- Add the chicken broth. Simmer, stirring occasionally until thickened again.
- Stir in salt, parsley, nutmeg, greens, chicken, and gnocchi.
- Simmer until the soup is hot and serve with fresh cracked black pepper on top.