Sunday, May 30, 2010

Chicken and Gnocchi Soup

MMMMHHHMM....this soup is a favorite of mine found at Olive Garden. Let's see how this "hack" holds up.

1-2 chicken breasts, cooked and diced
4 cups chicken stock
2 cups half-and-half
1 stalk celery, diced
1 garlic clove, chopped
1/2 carrot, shredded
1/2 onion, diced
1 cup fresh spinach, chopped (can use frozen)
1 tablespoon olive oil
1/2 teaspoon thyme
salt and pepper
16 ounces potato gnocchi (found in refrigerated pasta section)
1 tablespoon cornstarch (optional)

Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent. Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes. Add spinach and cook for another 1-2 minutes until spinach is wilted. (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup. Ladle into bowls and serve! Yields 8-10.