Recipe Background
This Copycat Chicken Gnocchi Soup is layered with flavors and tips from a mentor.
When I first met my mentor at my initial culinary job, she suggested we take a break from the hustle and bustle of the kitchen. We headed to a cozy spot known for its calming ambiance and flavorful dishes. That evening, the Copycat Chicken Gnocchi Soup caught both of our eyes. Sitting across from her, I marveled at how the soup balanced hearty chicken with the soft, pillowy gnocchi and the fresh taste of spinach. The experience piqued my interest in putting my own spin on it.
Once back in my kitchen, I started experimenting. I always keep a stash of garlic and onions, so I chopped them up, caramelizing them in a mix of butter and olive oil. The scent filled the air as memories of our conversation rolled back. Slowly adding in the chicken stock and dried thyme gave the soup depth, and incorporating the half-and-half added creaminess. My mentor’s advice rang in my ears: add the flour while stirring constantly to avoid lumps. This little tip turned out to be a game changer.
Timing was everything, and letting the soup simmer allowed the flavors to meld harmoniously. Just before serving, I added the gnocchi and spinach, letting them soak up the essence of the broth. This dish became a tribute not only to my mentor’s guidance but also to our shared passion for creating layered flavors. The joy I felt while ladling the soup, just like the first time I tasted it with her, was something worth sharing.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 1/2 pounds chicken breast chopped
- 1 onion diced
- 1 1/2 large carrots diced
- 2 sticks celery diced
- 8 tablespoons flour
- 6 cups chicken stock
- 1/2 teaspoon dried thyme
- 2 cups half-and-half
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 (1-pound) package potato gnocchi cooked, each piece cut in half
- 2 cups spinach
- breadsticks optional, to taste, for serving
Directions
- In a large pot over medium-high heat, add the butter and the olive oil.
- Add in the minced garlic and stir for about 10 seconds, being careful not to let the garlic burn.
- Add the chopped chicken to the pot and stir until fully combined with the garlic and until most of the liquid has evaporated.
- Pour in the onion, the carrots, and the celery, stirring to combine, and cook until the onion becomes translucent, for about 4 minutes.
- Add the flour and stir until the raw flour smell dissipates, about 1-2 minutes.
- Slowly pour in the chicken stock, stirring constantly to prevent lumps.
- Add the dried thyme.
- Let the soup come to a boil and then reduce the heat and let it simmer for 15 minutes.
- Pour in the half-and-half, the salt, and the pepper.
- Bring the soup to a boil again.
- Add in the gnocchi and the spinach and bring the soup to a boil one last time.
- Serve hot and with the breadsticks!
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