I fell in love with this soup last night! It is the ultimate cold weather-warm your insides kinda meal! The garlic bread complimented the soup nicely... made me feel like I was at Olive Garden eating their chicken gnocchi soup!
Hearty Chicken Gnocchi Soup
*Serves 4-6
INGREDIENTS:
1 tablespoon olive oil
1 medium onion, diced (about 1/2 cup)
1 cup chopped carrots
1/2 teaspoon dried thyme
2 cloves garlic, finely minced
1/4 cup all-purpose flour
2 cups fat free half-and-half
1 cup lowfat milk
1 cup low-sodium chicken broth
16 ounce package gnocchi
1-2 cups cooked, shredded or diced chicken breasts
1 cup fresh spinach, coarsely chopped (left this out)
Salt and pepper to taste
DIRECTIONS:
In a 4- or 5-quart pot, heat the olive oil over medium heat
until hot and rippling. Add the chopped onion, carrots and thyme. Cook until
the onion is translucent and carrots are slightly tender, stirring often, about
4-5 minutes. Stir in the garlic and cook, stirring constantly, until fragrant.
Whisk in the flour and cook, whisking or stirring constantly, until the flour
is lightly golden, 1-2 minutes. Slowly whisk in the half-and-half. Whisk in the
milk and chicken broth. Stir while bringing the mixture to a boil over medium
to medium-high heat. Cook, stirring often, until the mixture is slightly
thickened, 5-7 minutes. Stir in the uncooked gnocchi and simmer over medium-low
heat for 3-4 minutes, stirring occasionally. The soup should thicken up quite a
bit while the gnocchi is cooking. Stir in the chicken and spinach and cook for
1-2 minutes until heated through. Season with salt and pepper to taste, and
serve.
Step One:
add olive oil
Step Two:
add onions, carrots, and thyme
Step Three:
add garlic
Step Four:
whisk in flour
no photo
Step Five:
add half-and-half
Step Six:
add low fat milk and chicken broth
Step Six:
bring to boil
Step Seven:
add gnocchi
Step Eight:
add chicken (and spinach*)
This soup seriously made it to my favorites list with the first spoonful! Don't skimp on the pepper at the end... makes it that much better!
