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...