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Tuesday, June 2, 2009

Chicken and Gnocchi Soup

This is a spin-off version of two soups in one. Panera's chicken and wild rice soup and Olive Garden's new gnocchi soup.

-1 cup packaged gnocchi (half of the 16 oz package)
-3 cups boiling salted water
-1 cup shredded rotisserie chicken
-1 tablespoon olive oil
-1 cup frozen or fresh chopped spinach
-1/2 cup diced carrots
-1/2 cup diced mushrooms
-1/2 cup diced celery
-4 minced garlic cloves
-2 cups chicken broth
-2 cups half and half
-1/2 cup fresh basil

To make
-Place water in a pot and turn on high. Once the water boils, add the gnocchi. Follow package directions for cooking time. Drain and set aside.
-Heat olive oil in a pot and saute carrots, celery and mushrooms until tender. Add garlic halfway through. Stir in shredded chicken and spinach, then add the half and half and chicken broth. Add salt to taste.
-Simmer on medium low heat for about 15 minutes, then add the gnocchi and simmer for another 15 minutes. Add fresh basil and black pepper.
**Serve with crusty french bread and enjoy :) **


  1. when do you add the gnocchi at the very very end?

  2. Hi Anon!

    Thanks for asking, I've updated the post to add that the gnocchi goes into the soup during the last 15 minutes.

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