How did you do on BeSkiBiMo this week? I didn’t lose any weight this week, but at least I haven’t gained back the five pounds I’ve lost (I’m trying to keep a positive attitude here). Anyway, I’ve been exercising self-control when it comes to portion sizes (one tiny piece of delicious peanut butter fudge instead of three) and I’ve been modifying recipes to make them a bit healthier. Anyone else just adore Olive Garden’s Chicken Gnocchi Soup? The one with the spinach? Well, I found a “copycat” recipe and then altered it to suit my needs, and I have to say it’s pretty tasty. Even the guys had second helpings!
Large package of chicken (split breasts with rib meat)
2 stalks celery, diced
1 small onion, diced
2 carrots, diced
1 Tbsp minced garlic
1 tsp thyme
1 baking potato (1 pound) – baked (microwave is OK)
1 egg, beaten
1/4 cup flour
2 Tbsp cornstarch
2 cups 2% milk
1/4 cup grated Parmesan-Asiago blend
1 cup chopped spinach (fresh or frozen and thawed)
Place the chicken in a stockpot and cover well with water, boil until tender. Remove chicken breasts and let cool. When cool, shred chicken and set aside. Add celery, onions, garlic, and carrots to broth and simmer.
While broth is simmering make gnocchi: Cut open the potato and spoon out inside into medium bowl. Add 3 Tbsp of the egg (NO MORE) and mix to blend. Add flour and knead until blended. Divide dough into four sections. Roll out each section into a long roll slightly thicken than a pencil. Cut into 1/2 inch sections and set aside.
Add shredded chicken back to stock. Add thyme and sale and pepper to taste. Add gnocchi and simmer for five minutes. Remove 3 Tbsp broth and mix with cornstarch in small bowl. Add back to pot. Add milk and cheese and simmer 10 minutes. Add spinach and simmer until warmed through.
I divided my pot of soup in half before adding the spinach since not everyone loves it like I do, so I ended up with two versions of the same soup. This works well if you have picky eaters in your house.