Autumn is officially here! And with that, soup is officially on my mind. Poor Hubster, he’ll just have to grin and bare it. Chicken & Gnocchi has been on my mind since we went to Olive Garden (last year) and I wanted to try it…. but they were out. So once again, this is not an Olive Garden copy cat recipe. This is my variation of what this yummy soup should be…
1 cup chicken breasts (cooked and cubed), 2 Tbs. butter, 4 Tbs. flour, 3 c. vegetable or chicken stock, 1 pint of heavy cream, 1 minced garlic clove, 1 c. shredded carrots, 1 c. diced onion, 2 c. fresh baby spinach, 1 tsp. celery seed, 1 Tbsp. parsley, fresh cracked black pepper, fresh ground sea salt
Sauté the onion and garlic in the butter over medium heat until tender. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding heavy cream, carrots and chicken. Once the mixture becomes thick, add the broth. Gnocchi cooks quickly, so cook it now in a separate pot. Once soup has thickened again, add the gnocchi, spinach, and seasoning. Simmer and serve hot.
Serve with focaccia bread and a crisp salad.
What’s on your table tonight???