Tiny Little Dumplings Make A Soup You Will Crave!

Whenever I visit the Olive Garden restaurant, no matter what else I might order, I always start with the Chicken Gnocchi soup. There is just something warm and comforting about it that I crave. Thanks to Helen’s delicious copycat recipe, I can now make this for myself, any time I want.

If you have never had this soup, you really should try it. The tender chicken and vegetables are surrounded by a silky-smooth broth. But the stars of this show are those little puffy potato dumplings, the gnocchi (pronounced NO-key). They are like little clouds of potato, floating in the broth, that are both yielding and chewy in your mouth. Indescribable!

I like to make a real occasion of going there for lunch or dinner, since I rarely go out to eat. If I am there for lunch, I will make a meal of soup, salad and breadsticks. If it is dinnertime, I will sample several of their wines before deciding upon a quartino (roughly 9 ounces) of a particular wine to drink with my meal. I will choose something on the lean side for an appetizer, saving my carb intake for the garlicky breadsticks. Then it is time for the Chicken Gnocchi soup!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  This soup can easily be made in any thickness that you would prefer. The recipe, as written, is a true soup. If you would like it to be more substantial, like a chowder, just thicken it by making an additional cornstarch slurry (simply cornstarch dissolved in water) and slowly stirring it into the soup. Make sure that you keep stirring it so that it doesn’t stick and burn. Be prepared for it to thicken rapidly, as cornstarch thickens liquid much more quickly than flour.

Recipe and image courtesy of Helen at Scrummy Lane