Most of us have had the soothing tastes of chicken and dumplings at some point in our lives. This is a slight twist on that, and I would argue a better tasting one at that! In many ways, this resembles Olive Garden’s famous Chicken and Gnocchi soup, but it has more “meat” (meaning, more chunks and less liquid), so it’s much heartier and oh, so yummy!
You can also make this in the crock pot if you’d like, with a few modifications. (See below for details.)
- 2 cups chicken, cooked* and cubed (you can use store bought rotisserie chicken, or if using a slow cooker, it can be uncooked)
- 2 lbs of gnocchi, cooked as directed on package
- 4 cups chicken broth
- 4 cups half and half
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup celery, finely diced
- 1/2 cup onion, finely diced
- 2 cups fresh spinach, chopped
- 1.5 cups carrots, shredded
- 2 cloves garlic, minced
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon thyme
- 1/2 teaspoon parsley
- salt to taste
- In a large stock pot, heat the butter and oil, then saute the onion, celery and garlic until the onion pieces turn clear in color.
- Add the flour and stir for 1 minute.
- Stir in the half and half, then add the carrots and chicken. Stir for a few minutes until slightly thickened.
- Add the broth, salt, parsley and thyme, and simmer for about 5 minutes.
- Add gnocchi and spinach and simmer until heated (about 5-10 minutes).
- Serve hot. (If you really want to impress, use carved out sourdough bowls.)
Crock Pot Method
To cook this meal in the crockpot, go ahead and follow steps 1 and 2, then add to a crock pot.
Stir in the carrots, broth, salt, parsley, thyme and chicken.
At this point, you can cook it on low for about 4-8 hours or high for 2-5, depending on if the chicken is cooked or not.
About 15-20 minutes prior to serving, cook the gnocchi as directed on package, drain, then add it and the spinach to the crock pot for about 5-10 minutes.