Wednesday, January 26, 2011


I’m late. I’m often late. It is a trait that I find most annoying. It makes me anxious and irritated. Nevertheless, I’m late.

Monday, January 24, 2011 was the second birthday of this blog. I am just amazed how the time has passed. Lately I haven’t posted as consistently as I’d like, but sometimes life takes a turn you don’t expect. And also I had a birthday, and that requires at least a week of celebration.

I think I’ve mentioned that I have several soup recipes that I have been wanting to try; so on Sunday I picked the one I’ve wanted to make the most. Chicken and Gnocchi Soup. Doesn’t that just sound delicious? Oh how I hoped this was going to turn out. It smelled really good as I was making it. It came together so easy. But you know how sometimes just those very things turn out to be a bust.

This soup ROCKS!!! I totally mean it! I can’t get enough of it!!! I was hoping it would be somewhat similar to the chicken gnocchi soup at Olive Garden. Well forget that! I found the recipe on “My Boyfriend Dated a Chef” blog, and Karalee says it’s on par with the Olive Garden. I have to disagree! It is way, way better!

It is so simple to make, and so good that I’m pretty sure it will become one of your favorites, too.

I adapted the recipe just a bit for ease, and ingredients on hand. I skipped the first step of the instructions because I had some rotisserie chicken. I chopped that up and was on my way!

First cook the gnocchi according to package directions. Gnocchi are usually found in the pasta aisle and are vacuum packed. They are pillows of potato pasta perfection! (Kathy and I made them from scratch for Donald's birthday, but that's another post.) When cooked, I rinsed them in cool water so they wouldn't stick.

While my gnocchi were cooking, I was chopping away.  I shredded carrots, minced garlic,chopped shallots (my substitute for the onion) and celery, and rough cut a bunch of spinach. Now on to making soup!

You know it's going to be good when you start with a hunk of butter.

And what could possibly smell better than onions and garlic sautéing  in butter?

When my onions and garlic were soft and translucent, I added the flour. And what do you get? ...

... a ROUX!!! Oh this is so much fun! I just love to make soups :)

It was time to add the half and half, skim milk and vegetables. Then the chicken went in. When that began to thicken, the chicken broth was added. After that starts to thicken a second time, add the gnocchi and spinach! This is so exciting! It looks and smells out of this world!

The finishing touch is a tablespoon of olive oil and fresh parsley and thyme. Serve it with grated parmesean cheese.
Thank you Karalee, for this yummy ladle of sunshine to our dreary winter days!

Chicken and Gnocchi Soup
Recipe from
Serves 8-10.

2 Tbs. olive oil
1 cup chicken breast
1 lb. potato gnocchi
1 cup onion, finely diced
2 garlic cloves, minced
4 Tbs. butter
4 Tbs. flour
2 cups half and half
2 cups skim milk
1 cup carrots, finely shredded
1/2 cup celery, finely diced
1 14 ounce can low-sodium chicken broth
1 cup fresh spinach, coarsely chopped
1/2 tsp. thyme
1/2 tsp. parsley
Grated Parmesan cheese


In a small nonstick skillet, heat 1 tablespoon of olive oil over medium-high. Cook the chicken, until browned and cooked through. Transfer chicken to a plate. Set aside.

Cook gnocchi according to package directions.

In a large nonstick saucepan, sauté the onion and garlic in butter over medium-high. When the onion becomes translucent, add the flour. Allow to cook for 1 minute.

Add half and half, skim milk, carrots, celery, and chicken. Once the soup starts to thicken, add the chicken broth. Once the soup thickens again, add the cooked gnocchi, spinach, 1 tablespoon olive oil, thyme and parsley. Allow to simmer for 4-5 minutes.

Serve immediately with grated Parmesan cheese.

1 comment:

  1. congrats on the anniversary and birthday Jean!