“This is the most popular recipe at CopyKat.com,” says site proprietor Stephanie Manley. “I really recommend using leftover chicken if you can, especially the rotisserie type available at many grocery stores. Rotisserie chicken has a lot of flavor and really makes the soup taste great.” Looking for more where this came from? Check out Stephanie’s new copycat cookbook, CopyKat.com’s Dining Out at Home Cookbook 2 (Ulysses).
1 tablespoon extra-virgin olive oil
1/4 cup (1/2 stick) butter
1/4 cup flour
1/2 cup finely diced celery
1 cup finely diced onion
2 garlic cloves, minced
4 cups half-and-half
1 (12-ounce) package gnocchi*
1 cup finely shredded carrots
1 cup diced cooked chicken breast
2 (14-ounce) cans chicken broth (if you enjoy thick soup, use just 1 can)
1 cup coarsely chopped fresh spinach
1/2 teaspoon salt, plus more if needed
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon grated nutmeg (optional)
*You can find dried gnocchi in the pasta section of most grocery stores; some stores also sell fresh or frozen gnocchi. You may want to cut your gnocchi in half before cooking if it is large, or purchase the mini size if available.
1. Heat the olive oil and butter in a large saucepan over medium heat. Add the onion, celery, and garlic and sauté until the onion becomes translucent. Whisk in the flour to make a roux. Let the flour mixture cook for about a minute and then stir in the half-and-half.
2. Cook the gnocchi according to the package directions. Drain and set aside.
3. Meanwhile, add the carrots and chicken to the roux. Once the mixture has thickened, stir in the chicken broth. When the mixture thickens again, add the cooked gnocchi, spinach, and seasonings; simmer the soup over medium-low heat until it is heated through. Taste and adjust the seasoning with more salt if needed.
Copykat.com’s Dining Out At Home Cookbook 2: More Recipes for the Most Delicious Dishes from America’s Most Popular Restaurants © 2013 by Stephanie Manley. Reprinted with permission from Ulysses Press.