Imagine a comforting bowl of creamy chicken and gnocchi soup, reminiscent of the flavors found at your favorite Italian restaurant. This recipe offers a homemade version that’s both rich and hearty, with the option to make it gluten-free. Perfect for a cozy night in, this soup is not only delicious but also versatile, allowing you to use leftover chicken and mashed potatoes to save time.
Ingredients
Before you start cooking, gather all the necessary ingredients. Here’s what you’ll need:
- 1/3 cup butter
- 2-3 cloves minced garlic
- 1 large chopped onion
- 1 lb cubed chicken
- 1/3 cup flour or 3 tbsp cornstarch
- 2-3 shredded carrots
- 2-3 chopped celery stalks
- 1 cup spinach or kale
- 4 cups chicken broth
- 2 cups heavy cream
- 1-2 cups whole milk (optional)
- Cracked pepper
- ½ tsp curry powder
- Gnocchi (see below)
For the gnocchi, you have two options:
Basic Gnocchi
- 1/4 lb peeled potatoes
- 1/4 cup flour
- 1 egg
- Pinch of salt
Gluten-Free Gnocchi
- 10 oz Yukon Gold potatoes
- 3 tbsp rice flour
- 3 tbsp tapioca flour
- 1 egg
- 1/4 tsp salt
Making the Gnocchi
Start by preparing the gnocchi. If you’re using the basic recipe, steam the peeled potatoes for about 20 minutes until they’re tender. Once done, mash them or rice them through a potato ricer. Add a pinch of salt, an egg, and flour. Knead the mixture until it forms a smooth dough. Roll the dough into ropes, cut them into 3/4-inch pieces, and press each piece with a fork to create ridges. This step is crucial for ensuring the gnocchi can absorb the soup’s flavors while maintaining a soft texture.
For those who prefer a gluten-free option, follow the same steps but use rice flour and tapioca flour instead of regular flour. The gluten-free gnocchi will have a slightly different texture, but it will still be delicious.
Cooking the Soup
Now that you have your gnocchi ready, it’s time to make the soup. Begin by melting the butter in a large soup pot. Add the minced garlic and chopped onion, sautéing them until they’re soft and fragrant. Next, add the cubed chicken and cook it until it’s fully cooked and browned.
Once the chicken is done, sprinkle the flour or cornstarch over it and stir well to coat. This step helps thicken the soup. Add the chicken broth, shredded carrots, chopped celery stalks, and any additional vegetables you prefer. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.
Now it’s time to add the gnocchi. Do this in batches to prevent overcrowding the pot. Cook each batch for about 3 minutes, or until the gnocchi floats to the surface, indicating it’s cooked through. Remove the gnocchi with a slotted spoon and set it aside.
Finally, stir in the heavy cream, milk (if using), curry powder, and cracked pepper. Let the soup simmer for another 10 minutes to allow all the flavors to meld together. Taste and adjust the seasoning if needed.
Serving and Storage
Serve your soup hot, garnished with fresh spinach or kale. This soup pairs wonderfully with a side salad and a slice of crusty bread. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a bit of water if the soup thickens too much.
Conclusion
This Olive Garden-style chicken and gnocchi soup is a comforting and delicious meal that you can easily make at home. Whether you prefer the traditional recipe or the gluten-free version, this soup is sure to become a favorite in your household. Enjoy the rich flavors and the warmth it brings, especially on chilly evenings.