In the snowy, damp weather we're experiencing here in Chicagoland, I couldn't imagine a better weather for soup. From Campbell's Select or Chunky to luxurious, rich soups from local and chain eateries - soup is definitely on the brain. With the latest sale, it looks like I'll be trying my hand at one of my favorite soups: Chicken Gnocchi soup from the Olive Garden.

I've got 3 17oz. packages of potato gnocchi from Butera during their current 10 Items for $10, get the 11th item free sale. With a little help from some online recipe sites (3-4 different recipes, meshed into one) - I think I have a good base to create the soup from. Now, I just need enough time away from the office to give this a try.

I'm hoping to make this for dinner next week - I will post about how this turns out.

8 oz. potato gnocchi
1 large chicken breast, cooked and cut into bite sized pieces
2 C. chicken stock
1 chicken bouillion cube
1 C. half and half
1/8 C. parmesan cheese
1 clove garlic, crushed
6-8 white button mushrooms, sliced very thin
1/4 medium onion, finely chopped
1/2 carrot, shredded
1/4 C. fresh spinach, cut into very thin ribbons
1 T. olive oil
1/2 tsp. thyme
salt and pepper

Saute the onion, garlic, carrot, and mushroom in oil over medium heat until onion is translucent and mushrooms are tender.

Add chicken, chicken bouillion, chicken stock, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a medium-low add half and half, simmer for 10 minutes.

Add spinach and cook for another 1-2 minutes until spinach is wilted.


If soup is thin:Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.