Easy Creamy Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup Try the slow cooker pasta e fagioli soup or the creamy zuppa toscana for soup with Italian flavors that tastes as well at home as it does out. The soup is thick and flavorful with chopped spinach, gnocchi, celery, shredded carrots, and chicken.

Easy Creamy Chicken Gnocchi Soup

You will love the creamy and delicious soup. One of my favorite herbs, thyme, adds a lot of flavor to the dish. The extra chicken and the gnocchi, which I love, are substantial. Scooping out the carrots, celery, and spinach adds even more flavor to this soup. Make this soup a "must-try" recipe! You won't regret it.

This soup, which uses chicken gnocchi, is very flavorful in every bite. The mix of veggies, creamy broth, and gnocchi makes this soup a five-star meal. It's quite simple to cook and quite fantastic! For a full supper, pair this beloved olive garden soup with handmade bread twists and a side salad like an antipasto salad or an asparagus salad dressed with a lemon vinaigrette.

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Ingredients to Make Gnocchi Soup:

This Olive Garden Copycat dish has been on my list of soups to try for several years. I enjoy all of Olive Garden's soups, but their Chicken Gnocchi soup is particularly delicious. The best thing is that it's so simple to prepare! It is ready in less than 20 minutes.

• Butter: Use the butter to make the roux.
• Olive oil: Add to the pan with the butter onion and celery and garlic.
• Onion: I keep frozen diced onion in my freezer so that I can easily add it to any dish.
• Celery: Diced celery gives this soup a great crunch and fresh flavor.
• Garlic cloves:Minced garlic adds a deep Italian flavor.
• All-purpose flour: The flour makes a roux which gives the soup its consistency.
• Half-and-half: The creaminess of this soup.
• Chicken broth: Add as much as you like depending on how thin you like your soup. For a thinner soup use more broth.
• Fresh thyme: Earthy and a little bit sweet, with a slightly minty
• Shredded carrots: I love the sweet flavor the carrots add!
• Spinach leaves: Chopped so that you don’t have big pieces in your spoonful.
• Chicken breast: Diced and cooked chicken. Cut into pieces before cooking so it will cook quicker.  Cook it in a little bit of olive oil until it’s just done. Add a little salt and pepper to it if you like.
• Potato gnocchi: Hint- find this on the pasta isle.
• Salt and pepper: To taste!

How to Make Gnocchi:

Gnocchi is made from potatoes, flour, and eggs. It seems like an odd combination I would have never thought of, but I am so happy someone did!  Although it does take time to make from scratch, making gnocchi can be so fun!

When I am in the mood and I have the time, I enjoy making it myself.  However, it tastes great store bought too! If you are hoping to try it from scratch here is the breakdown:

1. Boil Potatoes: Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Once cooked, scoop out inside.
2. Combine: 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball.
3. Cook Gnocchi: Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve. 

Read also: Cherry And Almond Crumble Recipes

Olive Garden Favorite Soup:

1. Make a Roux: In a large pot add butter and olive oil. Over medium high heat sauté onion, celery and garlic until tender. Next, add the flour to create a roux and cook for another minute.
2. Add In Liquids: Slowly add the half and half and chicken broth and stir until it starts to thicken.
3. Spices and Ingredients: The thyme, carrots, spinach, chicken and gnocchi.
4. Simmer: Allow to simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. (If you want a thinner soup add another can of chicken broth.) Salt and pepper to taste and serve immediately. 

Ingredients 

• 3 tablespoons butter.
• 1 tablespoon of olive oil.
• 1 cup chopped onion, 1/2 cup diced celery, and 2 minced garlic cloves.
• 1/4 cup all-purpose flour.
• Two cups of half-and-half.
• To make a thinner soup, use two 14-ounce cans of chicken broth.
• 1 tablespoon fresh thyme.
• 1 cup shredded carrots.
• 1 cup of chopped fresh spinach leaves.
• 1 cup of diced cooked chicken breast.I used rotisserie.
• Add one 16-ounce bag of potato gnocchi to the pasta isle and season with salt and pepper to taste.

Instructions 

• In a large saucepan, combine butter and olive oil. Sauté the onion, celery, and garlic over medium-high heat until soft. Add the flour to make a roux and simmer for another minute.

• Slowly add the half-and-half and chicken broth, stirring until thickened. Combine the herbs, carrots, spinach, chicken, and gnocchi. Simmer for 5 minutes to cook the gnocchi and thicken the broth. (For a thinner soup, add another can of chicken broth.) Season with salt and pepper to taste, then serve immediately. 

Read also: Easy Pantry Pasta with Evaporated Milk