Have you tried the Chicken and Gnocchi Soup at Olive Garden? It is one of my all-time favorites and I order the same soup over and over again whenever I visit there. It is so hearty and rich and can be considered a meal by itself but of course I don't stop with the soup ! hehe...
This soup has roasted chicken, potato gnocchi, carrots, celery, and spinach. Yummm!!
Gnocchi are Italian dumplings made out of potatoes, flour and eggs and are served as a main course in place of pasta or used in soups. Frozen, dried or fresh versions are available inmost supermarkets.
I have tried to recreate the same restaurant style soup but keeping in tune to my low-calorie objectives, I resorted to this the low-fat version instead, which is simple and easy to make at home. Ka-chingg...looks like it turned out to be a success!
Partially adapted from here
1 C - Chicken breasts, cooked and diced (You can use a rotisserie chicken)
1 lb (16oz)- Potato gnocchi
1Tbsp -Butter (You can use up to 4 Tbsp for richer taste)
1 Tbsp - Olive oil
4 Tbsp - All Purpose Flour
1 1/2 C (12 oz) - Evaporated milk (2% or Fat-free)
2C (16oz) - Chicken broth
1/2 C - Celery (finely diced)
4 cloves- Garlic (minced)
1 C - Carrots (finely shredded)
1 C - Onion (finely diced)
1 C - Fresh spinach, coarsely chopped Or 1/2 C - Frozen Spinach
1/2 Tsp - Thyme
1/2 Tsp - Parsley
Freshly ground pepper
Freshly grated Parmesan cheese (optional)
- Cook gnocchi according to package directions.
- Heat oil and butter in a pan
- Add onion, celery, and garlic saute over medium heat until the onion becomes translucent.
- Add the flour and make a roux. After adding the flour you should cook it well so that you don't taste raw flour in your soup.
- Add the evaporated milk and stir to avoid lumps of flour.
- Add in the carrots and chicken.
- Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.
- Add more chicken if you like. You can use a Rotisserie Chicken.
- You can use Collard Greens, Chard or Kale in place of Spinach.
- You can use Beef or Vegetable broth instead of Chicken broth
- After adding the flour you should cook it well so that you don't taste raw flour in your soup.
- While reheating the leftovers, if you need more liquid then add milk and heat. Adjust the salt to taste.