Chicken and Gnocchi Soup
This soup is my absolute favorite I make this at least once a month Sometimes more It tastes exactly like Olive Garden chicken and gnocchi soup but wait for it better That's right Better Oh it's amazing A must try
This soup is my absolute favorite I make this at least once a month Sometimes more It tastes exactly like Olive Garden chicken and gnocchi soup but wait for it better That's right Better Oh it's amazing A must try
- 1/2 tsp salt
- 1 cup shredded carrots
- 1/2 cup celery chopped
- 1 quart half-and-half cream
- 4 tbs butter
- 1 tbs extra virgin olive oil
- 4 tbs all purpose flour
- 2 minced garlic cloves
- 2 14 oz cans chicken broth
- 1 cup cooked diced chicken breast
- 1 package gnocchi
- 1/2 tsp thyme
- 1/2 tsp parsley
- 1 cup fresh coarsley chopped spinach
- Carbohydrate 25.4942296210648 g
- Cholesterol 122.758437411925 mg
- Fat 30.9415343703917 g
- Fiber 1.27785653534924 g
- Protein 36.07622879336 g
- Saturated Fat 15.1501781306953 g
- Serving Size 1 1 Serving (314g)
- Sodium 465.41436774251 mg
- Sugar 24.2163730857155 g
- Trans Fat 2.08966862859073 g
- Calories 527 calories
Step-by-step
- Sauté celery and garlic in the butter and olive oil over medium heat until the celery becomes translucent.
- Add the flour and make a roux.
- Let the butter and flour mixture cook for about a minute before adding 1 quart of 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.
- Before serving season to taste with salt.
- Garnish with finely shredded Italian cheese.
Most home cooks ruin creamy soups by boiling dairy vigorously, which causes the half-and-half to curdle and break into an oily film. Keeping the heat at a gentle simmer protects the milk proteins from high heat damage. Building the base correctly requires cooking the butter and all-purpose flour mixture for precisely sixty seconds to eliminate the raw starch taste without browning the fats. Adding cold chicken broth gradually into the warm roux prevents lumps from forming in the liquid. Potato gnocchi behaves differently than dried wheat pasta because of its high starch content. Boiling the gnocchi separately in a separate pot of salted water stops excess starch from clouding the soup broth. Once the cooked gnocchi enters the pot, minimal stirring keeps the delicate dumplings intact instead of breaking them apart into mush. Fresh spinach yields the best results when stirred in during the final minutes of simmering, wilting just enough to retain its bright green color and tender bite. Shredded chicken breast absorbs the surrounding flavors quickly, so dice the meat uniformly to ensure every spoonful contains a balanced ratio of ingredients.
