We thoroughly enjoyed this Chicken and Gnocchi Soup and everyone is looking forward to having it again very soon. The kids generally love gnocchi so I made sure to add extra for them. It was a good call!
When making this be sure to use dark chicken meat to get the best flavor and definitely use half and half to get the creamy texture. I also like to store the Swiss Chard separately and add it to the bottom of each bowl before ladling the hot soup over it since I like it to taste super fresh and still have a bit of texture left.
Chicken and Gnocchi Soup
adapted from copykat.com
1 Tablespoon olive oil
4 Tablespoons butter
1/4 cup flour
1 quart half and half
1 pint chicken stock
1 cup celery, sliced thinly
1 cup onion, diced
2 cloves garlic, minced
2 cups cooked chopped chicken, dark meat or rotisserie work the best
1 large carrot, peeled and shredded
1-2 cups chopped Swiss chard
1 teaspoon thyme
salt and pepper
Parmesan cheese and parsley
1 package mini gnocchi, cook as directed
Melt butter and oil in a large pot over medium heat. Add onion, celery, and garlic and cook 6-8 minutes, or until tender. Add flour and stir to combine, cook 2 minutes more. Add half and half slowly, bringing up to a simmer and stirring often until thickened and then add broth and heat until it is simmering again. Add seasonings, chicken, shredded carrot, and gnocchi. Cook until gnocchi float and chicken is heated through. Stir in Swiss chard just before serving. Serve with grated Parmesan and parsley on top.
