Skinny Chicken Gnocchi Soup will whisper to you – even in the summer - it’s that delish.
Behold – soup.
The lede for this post is just begging for a mention of how it will keep you warm during the second polar vortex or whatever that we’re poised to enter today, or maybe we’re already in, or whatever…
But I won’t do it.
Instead, I’m just straight-up giving you the gift of ‘the Nee-OH-kee,’ as we call it around here. It has its own shrine, and only one (totally weird) member of this household scoffs at the armadillo-shaped potato pasta that floats within its creamy but not fat-laden base, which also plays host to spinach, shredded carrot, onion and celery.
Requested by my daughter after a trip to Olive Garden about eight years ago, my Skin-nay version of Chicken Gnocchi Soup is a serious fave around here. I particularly like to make it in the three day window before a fall marathon and have a Mama-bear-sized bowl.
Let me know what you think when you try it, and it’s all the more fun if you can locate the tri-colored gnocchi in your pasta aisle. Tip: I always seem to find the gnocchi near the pesto sauces on my local groceries’ shelves. The whole-wheat version is more difficult to find for me, locally.
There’s even sweet potato gnocchi, which I’ve never tried but about which I’m very curious. (You can also make your own, which is on my bucket list but I have yet to attempt it.)
Enjoy…and stay warm!
Skinny Chicken Gnocchi Soup
4 TBSP butter
3 boneless, skinless chicken breasts
1/4 cup all-purpose flour
3 1/2 cups 1% milk
1 TBSP chicken (bullion) granules
1/4 cup very finely chopped onion
1/2 cup shredded carrot
2 cups baby spinach, stems removed
2 medium celery stalks, finely chopped
1 16-oz package whole-wheat or regular potato gnocchi
Melt butter in a Dutch oven or large soup pot over medium-low heat.
Cut raw chicken into chunks and add to pot, stirring until chicken is cooked through.
Add minced garlic and sauté, about two minutes.
Add flour, stir until it coats chicken. (Note: if you’d like a slightly larger batch, use 1/3 cup flour, then add additional milk as needed)
Gradually add milk, stirring frequently.
Stir in onion, shredded carrot and celery.
Increase heat to medium, stir in chicken granules. Stir frequently.
Add gnocchi pasta and cook approx. 6 minutes, stirring occasionally.
Stir in baby spinach.
Remove from heat, let stand five minutes. Adjust thickness with additional milk if needed (soup will thicken after it’s removed from heat).