Anyone who has been to a certain Italian restaurant knows how good their Chicken Gnocchi Soup is. So today I set out to recreate said amazing recipe, and I believe that I have succeeded in creating a healthier, lighter version that is still just as creamy and just as flavorful. Next to Chicken Garden Soup with Dumplings, this is my new favorite soup. Now, let it be said that in my opinion, making your own gnocchi is too complicated and intricate. I am sure that the homemade way tastes fresher than store-bought gnocchi, but I am sticking firmly to my belief in packaged gnocchi. Yes, this is the first time that I have cooked with gnocchi, can you tell? Anyway, enjoy this soup and don’t be afraid to tweak it to suit your taste-buds!
The Ingredients: 4 cups of water, 2 cups of half and half, 3 large carrots, 5 stalks of celery, 1/4 yellow onion, 1/2 cup of cooked, cubed chicken (for flavor), 1/2 cup bread flour, 3 tbsp. olive oil, 3 tbsp. butter, 1/2 of a Knorr extra large vegetable bouillon, 1 tsp. Italian seasoning, 1 tsp. basil, 1 tsp. thyme, 1 tsp. parsley flakes, 1/2 tsp. salt, 1/2 tsp. black pepper, 1/2 tsp. cumin.
Bring water to a boil in a large soup pot. When it comes to a boil, add the bouillon. Turn off the heat and add all of the spices. Stir gently to combine and leave it on the burner. Finely dice the carrots, celery, and onion. Add the carrots, celery, olive oil, and butter to a saucepan over high heat. Cook for ten minutes. Add the onion, cook until the onion is translucent. Turn off the heat and add the flour, stirring constantly. Remove from the heat and add the half and half. If the mixture seems too thick, add half a cup of water. Add the vegetable mixture to the broth in the soup pot.
This picture does not do the soup justice, however, it does portray the creaminess.:)