11/10/15

Gnocchi Soup

Cravings are strange creatures. They prowl around whispering about delicious food. They are persistent and determined. A craving caused me to make this creamy Gnocchi Soup, and it did not disappoint. Keep this recipe handy in case your cravings ask for Gnocchi Soup. I found it to be almost identical to the soup at one of my favorite restaurants. My cravings are now well-fed and happy.






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Gnocchi Soup

1 - 1 1/2 pounds boneless chicken breasts, cooked and diced
1 tablespoon olive oil
1/2 onion, diced
1/2 cup diced celery
1/2 cup diced carrots
1 garlic clove, minced
4 cups chicken broth
2 cups half and half
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon thyme
1 cup fresh spinach, chopped
1 (16 ounce) package potato gnocchi, cooked to package directions and drained
2 tablespoons cornstarch

In a sauté pan, heat the olive oil. Add onion, celery, carrots, and garlic. Sauté over medium heat until the onion is transparent. In a stockpot, combine chicken, chicken broth, half and half, salt, pepper, thyme, and sautéed vegetables. Heat until boiling. Simmer on low heat for about 10 minutes. Add spinach and gnocchi. Dissolve cornstarch in 2 tablespoons water and add to soup mixture, cook about 2 minutes longer.





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1 comment:

  1. This sounds so delicious, Anita! I've had the Olive Garden version and this sounds like it would be a great match.
    Happy Thanksgiving to you!

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