Chicken Gnocchi Soup

Fairly often, my youngest daughter lets me know that we need to have a “girl’s day” together.  This typically means that we will go visit her favorite craft stores, shop for clothes (for her), and eat lunch out at her favorite Italian restaurant.  She’s twelve years old now and I love that she enjoys hanging out with me so much!

On a recent lunch out, we both ordered the unlimited soup, salad, and bread sticks.  I had ordered the minestrone and my daughter ordered the chicken gnocchi.  I had never eaten gnocchi and had no idea what it was.  I loved her soup and ended up eating half of hers before the waiter got back to get our refills!  I came home to look up recipes that might be the same an this is what I have come up with.

For those of you who do not know what a gnocchi is, you can find the 1 pound package in the grocery store where pasta is sold.  I have found mine at Walmart and Target.  Gnocchi is an Italian style dumpling that is made from potatoes and flour.  They are served with a variety of sauces or in soups like this.  If you haven’t tried them, go and do it!


Ingredients:

  • 4 tablespoons butter
  • 1 tablespoon oil
  • 1 cup onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 2 cloves garlic, minced
  • 4 tablespoons flour
  • 1 quart half & half
  • 1 cup cooked chicken, diced
  • 1 cup carrots, finely shredded
  • 14 ounce can chicken broth
  • 1 cup fresh spinach, coarsely chopped
  • 1 tablespoon parsley
  • 1 pound gnocchi
  • Parmesan cheese, shredded

 

Directions:

Saute’ the onion, celery, and garlic in the butter and oil over medium heat until the onion becomes translucent.

Add the flour to make a roux.

Let the butter and flour mixture cook for about a minute before adding half and half.

Cook gnocchi according to package directions.

Into the roux, add in the carrots and chicken.

Once the mixture becomes thick, add the chicken broth.

Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning.

Simmer until soup is heated through.

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