Jodies Chicken Gnocchi Soup
A take off the popular Olive Garden soup - I think this one is even better
A take off the popular Olive Garden soup - I think this one is even better
- Carbohydrate 12.6738527827916 g
- Cholesterol 92.604762492029 mg
- Fat 17.189585361958 g
- Fiber 0.325666670401891 g
- Protein 22.9605547090668 g
- Saturated Fat 8.78899081382121 g
- Serving Size 1 1 Serving (324g)
- Sodium 522.551395688029 mg
- Sugar 12.3481861123897 g
- Trans Fat 1.18563691550552 g
- Calories 300 calories
Step-by-step
- Melt butter (or use oil) in dutch oven on medium heat. Add garlic and sauté. Add chicken and cook thoroughly.
- Add flour and mix well until flour is cooked into the chicken.
- Add milk and heavy cream.
- Add celery and spinach.
- Add chicken broth.
- Cover and simmer 10 minutes
- Add gnocchi and cook additionally 4 minutes.
Adapting Fats and Thickeners
Olive oil creates a lighter profile than butter when used to sauté the base aromatics. Equal parts fat and flour form the thickening roux. Whisk the milk and heavy cream gradually into this cooked flour mixture to prevent lumps from forming. Dairy-free milk alternatives rarely thicken soups successfully due to lower protein and fat contents. Full-fat canned coconut milk serves as a viable substitute for heavy cream when avoiding dairy.Controlling Simmering Textures
Medium heat prevents dairy solids from scorching on the bottom of the heavy-bottomed Dutch oven. Simmering the liquid for ten minutes cooks the diced celery and hydrates the chicken completely. Potato gnocchi requires only four minutes of boiling time once added to the pot. Overcooking potato dumplings causes them to dissolve entirely into the broth, turning the soup into a heavy paste. Thaw and press all excess moisture from the frozen spinach before dropping it into the pot to prevent the vegetables from watering down the creamy base.Serving and Storage Strategies
Crusty sourdough bread provides a necessary textural contrast to the soft potato dumplings and tender poultry. Acidic side salads cut through the rich dairy fats present in the heavy cream and butter base. Store leftovers in an airtight glass container within the refrigerator for up to three days. Reheat individual portions gently on the stovetop over low heat, adding a splash of chicken broth to restore the original consistency.
