Chicken Gnocchi Soup

When it's snowing, even in Texas, you know it's time for soup!

The cold weather had me craving something thick and creamy. So I tried my hand at an Olive Garden knock off -- Chicken Gnocchi Soup. It's just that... slow-cooked chicken and tender gnocchi swirled into a creamy, parmesan broth studded with shredded carrots and fresh spinach.

This recipe is a perfect make-ahead meal. It comes together quickly, especially if using a store-bought bag of shredded carrots, and keeps wonderfully on the stove. The longer it simmers, the thicker the soup gets. I'd encourage you to keep a little extra chicken stock on hand to help thin the soup. Unless of course you're aiming for Chicken Gnocchi Stew...

Chicken Gnocchi Soup

Ingredients

·       2 tbsp olive oil

·       1 onion, fine diced

·       2 celery stalks, fine diced

·       10oz shredded carrots

·       6 garlic cloves, minced

·       4 tbsp flour

·       ½ cup dry white wine, optional

·       4-6 cups chicken stock

·       1 ½ tsp dried rosemary

·       1 tsp garlic powder

·       1 tsp onion powder

·       ½ tsp dried thyme

·       ½ tsp dried parsley

·       1 tsp salt

·       ½ tsp pepper, or more to taste

·       2 boneless, skinless chicken breasts

·       2 14oz cans evaporated milk

·       16oz shelf stable potato gnocchi

·       2 cups fresh spinach, chopped

·       ¾ cup parmesan, grated, or more to taste

Heat olive oil in a large dutch oven or soup pot. Sautee the onions, celery, carrots and garlic over medium low heat until the onions are translucent.

Sprinkle over the flour. Allow the flour to toast for 3-4 minutes, stirring occasionally. Add the wine. Stir until the wine has evaporated. Add 4 cups of chicken stock. Stir until combine and beginning to thicken. Add the spices, salt and pepper.

Bring the soup to a boil over medium high heat. Add the chicken breasts. Cover. Reduce heat to low. Simmer for at least two hours until the chicken is fall apart tender.

Remove the chicken from the soup. Dice the chicken and return to the soup.

Stir in the evaporated milk. Bring the soup to a hard simmer over medium heat. Add the gnocchi and cook for 5-10 minutes until the gnocchi are tender.

Simmer on very low heat until ready to serve. If soup is becoming too thick, add more chicken stock as needed.

Just before serving, add the fresh spinach and grated parmesan. Stir into the soup and allow the spinach to wilt.

Serve bowls of the soup garnished with more grated parmesan and black pepper as desired.

Serves 4-6

Gluten Free Friendly!

Swap the gnocchi with your favorite gluten free brand.