Chicken Gnocchi Soup with Kale

This soup is an adaptation of one of my favorite soups. I have to admit I never thought I'd like the Olive Garden. I generally don't like chain restaurants and being of Sicilian descent, I was too proud to try their food, thinking it would be generic and nothing special. I was surprised when I had lunch with a friend and tried their chicken gnocchi soup and really liked it.

Their soup has spinach in it, which I like, but I use kale instead because of the texture. I also like to poach my chicken in the broth so as not to waste flavor!

1 32 oz. box chicken broth or 2 14 oz. cans

2 chicken breasts, cut into bite-sized pieces (or smaller)

1 T. olive oil

4 T. butter (I always use unsalted, that way I can control the seasoning)

4 T. flour

1 q. half and half

1 c. onion

2 minced garlic cloves

1 c. shredded carrots

1/2 package gnocchi (from gourmet pasta section of the grocery store)

3 c. chopped kale

1/2 t. salt (or more, to taste)

1/2 t. pepper

1/2 t. thyme

1 T. chopped parsley

1/4 t. nutmeg

Bring chicken broth to a boil in a saucer pot. Add chicken pieces and cook until chicken is cooked yet still moist. Remove chicken and set aside.

In a large pot, sauté onion in the olive oil and butter until translucent. Add garlic and cook for a few minutes. Add the flour to make a roux. Let the flour cook 2-3 minutes so the flour flavor cooks out. Add the chicken stock used to poach the chicken and stir constantly on medium-high heat until it starts to thicken.

Add the half & half, carrots, gnocchi and kale, bring to a boil while stirring constantly. Lower the heat to medium and add the chicken, S&P, thyme, parsley, nutmeg and stir. Continue cooking until heated through and the gnocchi is cooked, about 15 minutes. Check salt seasoning, I always have to add more to taste (if you use salted butter or regular--not lower sodium--chicken stock, you may not need to add more but check and make sure the seasoning is right).

Makes 6-8 servings.

Serve with popovers, see below...

Popovers are easy and yummy!

I don't know why I always thought popovers were an intimidating thing to make. I think I associated them with soufflés, to be treated very gently, due to the care you take when they're in the oven. The only care you take with popovers in the oven is don't open it! It's the steam in the oven that creates the lightness and airiness, opening the oven to check on them releases the steam and collapses the popovers.

Another thing to remember--take your eggs and milk out 1-2 hours prior, they need to be at room temperature.

Nothing intimidating about these popovers!

1 c. flour

3/4 t. salt

2 eggs (room temp.)

1 1/4 whole milk (room temp.)

1 T. melted butter, plus additional for greasing the molds

Preheat oven to 450°. Liberally grease a standard 12 muffin tin and place in the oven to heat while you prepare the batter.

In a large bowl, sift together the flour and salt. In a smaller bowl, whisk together the eggs, milk and melted butter. Incorporate wet ingredients into dry ingredients and mix together. Fill each hole in the muffin tin 2/3 - 3/4 full. Bake for 12 minutes and then reduce the temperature to 350°. Bake an additional 15 min., until they develop a nice brown color. Remember, don't open the oven door while they're baking or they may deflate!

Makes 12 popovers.