Lightened Up Chicken Gnocchi Soup

Lightened Up Chicken Gnocchi Soup

Lightened Up Chicken Gnocchi Soup was a natural result of my recent discovery of homemade chicken stock and OH MAN is it good.  Juicy, shredded rotisserie chicken, chewy and pillowy gnocchi, and a creamy soul-warming broth. This is comfort food in a bowl WITHOUT the cream or butter! WIN.Lightened Up Chicken Gnocchi Soup

The luscious, creamy broth is created by using a 5oz can of evaporated milk instead of a roux or heavy cream.  You can have two or three bowls and boy is it worth every drop.Lightened Up Chicken Gnocchi Soup

Also, this soup is SOUP-er quick and easy due to the rotisserie chicken and quick-cooking gnocchi.  We’re talking epic dinner on the table in less than 30 minutes.

Lightened Up Chicken Gnocchi Soup

To make this a really satisfying, impressive meal, add some crusty bread for dipping, a sprinkle of parmesan on top, and maybe a side green salad. Perfection.
Lightened Up Chicken Gnocchi Soup

Oh, and make extra because these “four servings” lasted me like 30 minutes. Not even ashamed about it.Lightened Up Chicken Gnocchi Soup

Lightened Up Chicken Gnocchi Soup
 
Prep time
Cook time
Total time
 
A lightened up version of the Olive Garden classic!
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 1 Tbsp. bacon grease or olive oil
  • 1 white onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, peeled and minced
  • A few sprigs of fresh thyme and rosemary, (alternatively you could use 1 Tbsp. dried poultry seasoning)
  • ½ tsp dried basil
  • Salt & pepper
  • 2 quarts of chicken stock
  • 1- 5oz can evaporated milk
  • 1- 12oz package of gnocchi
  • 3 cups chopped fresh spinach
  • 2 cups shredded, cooked chicken, (I used rotisserie chicken)
  • Grated parmesan cheese for serving
Instructions
  1. In a large dutch oven or pot heat oil over medium heat.
  2. Add the onions, carrots, and celery, and cook for 5 minutes.
  3. Stir and add the garlic and seasonings. Sprinkle with a pinch of salt and pepper and let cook one more minute.
  4. Pour in the chicken stock and evaporated milk, stir, and raise the heat until it comes to a boil.
  5. Once the soup is at a boil, add the gnocchi and cook according to package instructions, (probably around 3 minutes).
  6. Lower the heat to low and stir in the spinach and cooked chicken. Let the spinach wilt and the chicken warm through, which will take about two more minutes.
  7. Serve warm with parmesan cheese and crusty bread.
 

Written by
Ally
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Written by Ally

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