Thursday, February 4, 2016

Creamy Chicken and Gnocchi Soup

Y'all know I've been addicted to soup this winter. Funny thing, too, because it hasn't been all that cold. Mainly just wet! But I have made a pot of soup just about every week. Last week, I saw a friend on Facebook who had made the copy cat version of Olive Garden's Chicken and Gnocchi soup. It looked really good, so I found the recipe. Actually, a few of them! I mixed and matched and added more of what I like, and eventually, came up with my own version. It was really good! 


Chicken and Gnocchi Soup

six chicken tenders
salt, pepper, garlic powder, onion powder
1 tsp EVOO
2 stalks celery, finely diced
1 medium onion, finely diced
3 large cloves garlic, minced
4 tbsp butter
1/4 cup flour
1 quart fat free half and half
2 cups low sodium chicken broth
1/2 tsp dried thyme
1/2 tsp dreid parsley
1/4 tsp ground nutmeg
1 tsp salt
1/2 ground black pepper
1 package dried gnocchi
4 cups baby spinach


Begin by patting the chicken tenders dry.


Next, I season them with salt, pepper, garlic powder and onion powder. This is my standard chicken seasoning. I love to do a dozen of these on Monday, and then I have chicken for my salads all week.


I season pretty aggressively.


Heat a non-stick skillet with one teaspoon of EVOO over high heat. Add chicken when the oil starts to smoke.


Cook about three minutes on the first side and flip the chicken over. While your chicken is cooking, prep your veggies. When the chicken is done (about two minutes on the second side) remove to a plate to cool.


To get a pretty and even dice, I trim my celery ends and then cut in lengthwise in three strips.


Dice.


Dice a medium onion.


Return pan to medium heat (leave the chicken drippings in the pan).



Add butter and melt.


While butter is melting, finely mince garlic.


Cook onions and celery for about 5-7 minutes or until soft and translucent. Add garlic the last 30 seconds.


Add flour to sauteed vegetables. Stir it well to coat.


Cook for about two minutes, stirring constantly. Don't let this burn or get too much color on it.


Add half and half.


Mix well until there are no lumps. Bring almost to a boil, reduce to simmer.


Dice your chicken. I cut the tenders in half lengthwise...


and then dice.


I added a LOT of spinach, because 1) it's good for you! 2) I like it, and 3) it cooks down to nothing. Tear it into small pieces if needed.


Add chicken broth and whisk well.


Add seasonings.


Stir well.


Looks good already! And we haven't even added the stars of the show!


Add chicken...


and carrots. I like the match stick carrots on my salad, so I used them since I had them on hand. You could dice or make match sticks on your own.


Add gnocchi.


And spinach.


Let it heat on medium low for about ten minutes to wilt the spinach, cook the gnocchi, and marry the flavors.


We had it with bread sticks.


It's thick and creamy and delicious...


down to the last bite!

I'm so glad you stopped by my neck of the woods!
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