Roast Chicken Gnocchi Soup

If you’ve enjoyed this soup at Olive Garden, this is a pretty close duplicate.  Gnocchi is an Italian dumpling made from potatoes and flour.  Made correctly, they are light and fluffy - rather than dense & chewy.  If all you can find are the shelf-stable gnocchi in your store, they resemble the texture of pasta.

Did you know that Costco sells rotisserie chicken in bulk?
(Best invention ever!)

I don’t worship Olive Garden like my daughters do, but I love their version of this soup which is rich and hearty.  

The copy-cat recipe for it is all over the web.  I can’t give credit to any individual here, but I thank those who have adjusted it to become what it is.  

I used rotisserie chicken breast, which made this a cinch to make.  I also cut the gnocchi in half, which made them a little more “bite-size”.  

You can sometimes find mini-size gnocchi.  

The indentations in these little dumplings are from being pressed between the thumb and the tines of a fork.  (My neighbor JoAnn makes her own and it’s fabulous)

You can trim down the calories by using milk instead of half-and-half, but it really changes the flavor (and is not as good reheated later)

This stores well and lasts a long time if you can’t use an entire batch.  Sprinkle with a little grated parmesan - it can’t hurt.

For the recipe, go to:
www.changeabletable.com