Brr! It’s cold in here. There must be some Millennials in the atmosphere!
Totally had a ‘Bring it on’ moment. It’s okay. I won’t shame you because you were singing, too.
While we’re here, it’s starting to get cold outside and isn’t it just the right time to bust out the soups, casseroles, and chili! Today we’re posting up a grand slam from Olive Garden’s very own menu. If you haven’t tried their soup, salad, and breadsticks during lunch time, we’re not sure what rock you’ve been living under on the weekdays, but you need to get it together.
This is a great a time as any to really get into the swing of things with a popular soup called the Chicken and Gnocchi, but of course we’re swinging it Millennial Style. So grab your chef’s hat, a couple of pots, your vegetables, a nice chilled glass of Ocean Spray’s White-Cran Peach Juice and your nerves. It’s about to be a bumpy ride.
We took a bit of inspiration from here to get us started, but we changed it up and added some commentary to make it more like us.
Prep time: 15 minutes
Cook time: 30 – 45 minutes
Chicken and Gnocchi Soup Ingredients
- 1 tbsp of coconut oil
- 4 tbsp (1/2 stick) butter
- 1 cup of diced red onion
- 2 tsp of garlic or 2 garlic cloves, minced
- 1 cup of diced carrots (slicing was too time consuming)
- 1 cup of sloppy chopped and chunky spinach leaves
- 1 1/2 lbs of cooked chicken breast (you can use cook this while you get your soup ready – shouldn’t take more than 20 minutes if you start early, or make it before you start the soup)
- 5 small red potatoes, diced or if you prefer you can buy the prepackaged gnocchi (potato pasta that you can find at Harris Teeter)
- 1 box of thai ginger broth (32 oz box at Publix or Harris Teeter will work well)
- 4 cups of unsweetened original Almond Milk (or if you like half and half, whole milk, etc…you can use that instead)
- 1/2 cup of all purpose flour (1/4 for the beginning of the flour and 1/4 for later during the simmering process)
- 3 shakes of ground nutmeg
- 5 shakes of cayenne pepper
- 1/3 cup of sugar
- 1/2 tsp of salt
- 1/2 tsp of cracked pepper
- Turn your pot on medium heat (4 or 5 on the setting).
- Add your butter and oil to the pot and allow it to coat the bottom of the pan.
- Grab your onions, garlic, and carrots and dump them in the pot making sure to stir occasionally (about every 2 to 3 minutes). You’ll keep doing this until the onions go from dark purple and crunchy to almost a pale purple and soft.
- Stir in 1/4 cup of flour. It’ll soak up the butter and oil, as well as coat the vegetables in the pan. Make sure no flour is visible. This part shouldn’t take more than 1 minute.
- Grab your 4 cups of milk and pour into the mixture. Make sure to stir and ensure that the vegetables are fully suspended in the milk instead of stuck happily to the bottom of the pot or in clumps.
- Allow this to simmer until thickened. This part takes about a good 5 – 7 minutes, 10 minutes tops. Keep checking in on this part by stirring every now and again during this 10 minutes.
- After it’s thickened, toss in your chopped potatoes now or if you use gnocchi toss that in at the end (since the gnocchi is pre-cooked).
- Grab the thai ginger broth and pour that into the now thickened soup. It’ll look like you started from the top again in terms of the thickness, but have faith, kiddo. Keep stirring every 3 minutes for a total of 12 minutes.
- Toss in your salt, black pepper, cayenne pepper, and nutmeg.
- Finish letting your soup thicken, then throw in your cooked chicken and spinach. Stir to make sure it’s uniform.
- Ladle into a bowl and eat, eat, eat!