Nellie & Phoeb's in the Kitchen: Chicken Gnocchi Soup

One of My Favorite Soup Recipes

This tastes exactly like the Olive Garden's chicken gnocchi soup. I made it several times this past year, & it is hands down my favorite! Quite possibly, the best soup I've ever had. If the word gnocchi scares you, don't be scared, it's just harmless little potato dumplings. This is a cream based soup, but it is a thinner cream, not too heavy. If you are going to make a cream based soup when it's 100 degrees outside, this one is acceptable (to me anyways). Find the recipe here (it's from allrecipes.com).

While your chicken is boiling, grate your carrots, mince your garlic, and chop your onions & celery (I was out of celery.)

Heat a tablespoon of olive oil in a large stock pot, add mirepoix & garlic (mirepoix is a mixture of chopped celery, onions, & carrots). Saute until translucent.

 Nothing beats real fresh chicken stock, but I think this is a better alternative than canned broth or the pressed powder cubes. You use one teaspoon for every cup of water.

Add the cooked cubed chicken & stock to the sauteed vegetables. Let it come to a simmer.

Drop in the gnocchi & let them simmer for about 3 minutes.

You can substitute a whole wheat gnocchi, which is a mixture of potatoes & wheat flour, if it will make you feel healthier.

Add in the water & corn starch mixture to thicken the broth. Then dump in the pre-washed fresh spinach. It seems like a lot, but it wilts down quickly.

Let the spinach wilt down for about 3 minutes.

Add the half & half.

Add salt & pepper, then make yourself & giant bowl & enjoy!

YUM!!!

Even the 18 month old likes it!

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