Creamy Chicken and Gnocchi Soup
Gnocchi, loosely translated “knot in wood” or “knuckle”, is basically an Italian potato dumpling. These may be purchased in shelf boxes or refrigerated packages in grocery stores. A popular franchise Italian restaurant, Olive Garden, serves a creamy soup which inspired this creation of mine. While my attempt was not meant to duplicate their recipe, this creation is rather close. When our third son, Owen, was a young child he thought he didn’t care for spinach but when he tasted this for the first time, he said, “Wow, Mom, I really like this!” My hope is that your family will enjoy this soup, as well.
Creamy Chicken Gnocchi Soup
- 1 box chicken broth approximately a quart or so
- 1 can cream of chicken soup or homemade equivalent
- 8 oz cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (I only used Redmond's Real Salt.)
- 1 teaspoon pepper
- splash Worcestershire sauce
- 1/2 cup frozen, chopped spinach thawed
- 1 cup cooked chicken, shredded
- 1 pkg gnocchi
- Combine and melt the first 8 ingredients in medium soup pot on low-medium heat. Stir often until a smooth combined consistency is achieved. Whisk if that would help. Add spinach and chicken, stirring until combined. Add gnocchi. Cook on low heat until heated thoroughly. Add more broth or water, if desired. Stir occasionally. Enjoy!