Chicken Gnocchi Soup



The first measurable snow has fallen and temperatures are seesawing between the 30’s and 50’s. Soon it will be cold every day and more snow will fall. In my house, that means the soup pot comes out and there is almost a pot of something or other every weekend. This time, it is Chicken Gnocchi Soup inspired by The Olive Garden. I had this there once. Loved it. Came home and made my own version. You will need:


1 lb or more chicken, cubed (I used a mix of white and dark meat – this batch was made with 1/2 boneless breast and 4 thighs)
1/2 cup flour
9 cups chicken broth
1 pkg gnochetti (those are little gnocchi – regular size will work)
6 oz fresh baby spinach
1 qt heavy cream
salt and pepper
2 tbsp butter
oil to saute chicken
Shredded carrots (optional – also for some color)

sauteed chicken



Cube the chicken. I like to use pretty big pieces (about 1½ to 2 inch cubes) because they do shrink a little when cooked and I like to recognize what I’m eating. Season lightly with salt and pepper and saute for about 7 to 10 minutes in a heavy-bottom pot, stirring often. This pot is 6.5 qts.




Add the butter and stir to melt. Add the flour and mix well to coat the chicken. Take the pot off the heat and add the chicken broth and cream. Reheat to boiling (stirring almost constantly), reduce heat and simmer for about 5 min. In the mean time, cook the gnochetti according to package directions. After simmering, add the spinach (and shredded carrots, if using) to the pot and cover. Allow to simmer a few minutes longer. The spinach will wilt down considerably. Add the cooked gnocchi, make a salad, add a loaf of Fran’s baguette and its a wonderful light supper.

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