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(Better Than Olive Garden) Chicken Gnocchi Soup
Our Chicken Gnocchi Soup has chunks of tender chicken, plump gnocchi, and vegetables in a thick and creamy broth. It’s hearty and very delicious!
Ingredients
6 cups chicken stock or broth
1 pound yellow potatoes, peeled and diced into half inch pieces
1 cup leeks, divided (whites only, cleaned of sand and diced small)
1/2 cup diced celery, divided
3/4 cup fresh carrots peeled, shredded and divided (shredded on large holes of a box grater)
1 bay leaf
2 tablespoons butter
2 tablespoons extra virgin olive oil
2 teaspoons fresh garlic, minced fine
1 teaspoon dry thyme
1 teaspoon sea salt
1/2 teaspoon white pepper
1 pound fresh gnocchi
1 pound cooked diced chicken meat
2 cups half and half cream
Pinch of freshly grated nutmeg
1 cup chopped fresh baby spinach, divided (one cup measured after chopping)
Instructions
- In a medium soup pot, place stock, cut up potatoes, half the chopped leeks, half the chopped celery, a quarter cup of the fresh shredded carrots and the bay leaf. Bring to a boil, then lower to a fast simmer and cook until the potatoes are tender, about 15 minutes.
- While potatoes are cooking, place butter and oil into a medium sauté pan over medium heat. Add remaining leeks, remaining celery, garlic, thyme, salt, and pepper and sauté for three minutes. Add remaining shredded carrots and remove from heat.
- Bring saucepan of salted water to a boil and once boiling, add fresh gnocchi and cook for three minutes. Set it aside but do not discard water.
- Once potatoes are tender, remove and discard bay leaf and puree the mixture with an immersion blender or with a regular blender.
- Stir in contents of sauté pan.
- Use a slotted spoon and remove gnocchi and place into the pot, leaving the gnocchi water in the pan for possible use later to thin down the soup.
- Simmer the soup over medium heat until the gnocchi are tender.
- Add half and half cream and cooked chicken and stir.
- Add grated nutmeg and taste. Add additional salt and pepper if needed.
- Add in half the chopped spinach, leaving the rest to serve over portions.
- If you wish to make the soup thinner, ladle in a little of the gnocchi water or additional half and half cream. Taste again to see if additional salt and pepper is needed.
- Portion into bowls and top with the remaining chopped fresh spinach.
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