Nothing says autumn like a nice steaming bowl of soup. We are getting some steady fall-like days, so finally I was ready to break out the soup bowls and spoons.
We are big fans of the Chicken Gnocchi soup from Olive Garden, so I was excited to try this version. After reading some of the reviews about what a large number of servings this recipes makes, I almost halved it. Frankly, I didn't feel like adjusting the math, and it's always nice to have some leftover soup in the freezer for an easy weekend or weeknight meal.
Because making a recipe exactly is almost unheard of around here, here are my variations from the given recipe:
1. I used two cups of shredded chicken breast I had in the freezer. Believe you me, that's a whole lot easier than deboning a chicken!
2. I omitted the celery, as we are not fans.
3. I used a combination of bouillon and canned broth.
4. I chose fat free half and half.
This soup was good. I think. My tastebuds are singed from doing an early taste test, so I'm not sure my assessment is entirely accurate. Also, I don't think I've tasted a soup yet that was it's best the first day. They are almost always better on day two. I guess I'll find out later in the week when I have the leftovers for lunch.
This would make a great recipe to share with a friend or for a fall/winter potluck. Surely there's someone you can think of it who would like to share the taste of autumn with you.
We are big fans of the Chicken Gnocchi soup from Olive Garden, so I was excited to try this version. After reading some of the reviews about what a large number of servings this recipes makes, I almost halved it. Frankly, I didn't feel like adjusting the math, and it's always nice to have some leftover soup in the freezer for an easy weekend or weeknight meal.
Because making a recipe exactly is almost unheard of around here, here are my variations from the given recipe:
1. I used two cups of shredded chicken breast I had in the freezer. Believe you me, that's a whole lot easier than deboning a chicken!
2. I omitted the celery, as we are not fans.
3. I used a combination of bouillon and canned broth.
4. I chose fat free half and half.
This soup was good. I think. My tastebuds are singed from doing an early taste test, so I'm not sure my assessment is entirely accurate. Also, I don't think I've tasted a soup yet that was it's best the first day. They are almost always better on day two. I guess I'll find out later in the week when I have the leftovers for lunch.
This would make a great recipe to share with a friend or for a fall/winter potluck. Surely there's someone you can think of it who would like to share the taste of autumn with you.
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