Creamy Cauliflower Gnocchi Chicken Soup
This is my own house take on the classic Olive Garden chicken gnocchi soup! It's every bit creamy and flavorful, but, it's also made low carb with trader Joe's cauliflower gnocchi.
Servings 4 -5 servings
Ingredients
- 2 tbsp olive oil
- 3 carrots peeled and diced
- 3 celery stalks diced
- ½ white or yellow onion diced
- 3 garlic cloves minced
- 2 cups chicken cooked and diced (rotisserie, leftovers, anything will do!)
- 2 tsp fresh thyme leaves
- 1 quart / 4 cups chicken stock
- 1 bag Trader Joe's cauliflower gnocchi
- 1 cup half and half
- 2 large handfuls of fresh spinach
- Parmesan cheese for topping
Instructions
- 1. Heat olive oil on medium heat in a large dutch oven or stock pot.
- 2. Add in carrots, celery, and onion and season with salt and pepper. Cook for 5-6 minutes or until onions are translucent. Add in garlic and cook for 1-2 mores minutes or until fragrant.
- 3. Add cooked chicken, fresh thyme leaves and chicken stock. Season once more with salt and pepper, stir and bring mixture to a strong simmer.
- 4. Add cauliflower gnocchi to stock and cook for 2-3 minutes.
- 5. Add half and half and spinach to soup. Stir well and let cook for an additional 3-4 minutes. Taste test for salt and pepper seasoning. Serve right away and top with plenty of parmesan cheese.
Notes
- Don't leave the gnocchi simmering longer than needed, it can loose its shape and become a bit gummy.
- If you're in a pinch for certain ingredients like fresh herbs, dried works just as well just add a little less.
- Any kind of greens, or no greens at all will work at the end of the recipe.