It is raining here! Thank you Fall!

Nothing could have hit the spot better at lunch time than a nice warm bowl of one of my all time favorite soups.  It’s a take-out fake-out sort of day…

I think the very first time I had gnocchi soup was at The Olive Garden. To make this soup I basically used a copy-cat recipe for the infamous one served up at the italian chain.

I lightened the original recipe by subbing half of the oil and butter for chicken broth, using fat free half & half, whole wheat white flour, shredded chicken breast, and my own homemade Clean Eating Pumpkin Gnocchi.

Let me just tell you, that the end result of this soup was to-die-for.  I intend to make this over and over as the weather starts to turn cooler.

You definitely do not have  to use my Clean Eating Pumpkin Gnocchi.

In fact, you could sub it for 16 oz. of any homemade or store bought version. Just be sure that you alter the nutritional values and cook the gnocchi ahead to have them ready to toss into the soup when the time comes.

Skinny Chicken & Pumpkin Gnocchi Soup
 TheSkinnyFork.com

The Skinny:
Servings: 8 • Size: About 1 1/2 Cups • Calories: 303.5 • Fat: 7.3 g • Carb: 39.2 g • Fiber: 5.9 g • Protein: 16.7 g • Sugar: 10 g • Sodium: 324.7 mg

Ingredients:
1/2 C. Celery, Chopped
1 C. Carrots, Shredded
1 Medium Onion, Chopped
2 Tbsp. Light Butter
2 Tbsp. Extra Virgin Olive Oil
2 C. Reduced Sodium Chicken Broth
1/4 C. Whole Wheat White Flour
1 Qt. Fat Free Half & Half
1 C. Chicken, Cooked & Shredded or Cubed
1/2 Tsp. Dried Thyme or 1 Tsp. Fresh Thyme
1 C. Fresh Spinach
1/2 Batch Clean Eating Pumpkin Gnocchi
Salt & Pepper to Taste

Directions:

Toss the celery, carrots, onion, butter, olive oil, and 1/4 c. of the chicken broth into a large stock pot.

Cook on medium high heat until the onions become clear and the veggies are becoming tender.

Add in the flour and create a sort of roux, stirring and cooking for about a minute.

Pour in the remaining chicken broth and the half & half. Continue to cook, stirring often.

Be careful, you don’t want the bottom to burn! 

Once the soup begins to thicken a bit, add in the chicken and spices. 

Allow to heat through and thicken a little more.

Toss the spinach and cooked gnocchi in.

Can’t get enough pumpkin? Add in 1/4-1/2 C. of 100% pure pumpkin puree to the soup!

Stir and cover to simmer on low just until everything is heated through and the spinach has wilted.

Divide among bowls and serve warm.

I added a little sprinkle of some fat free shredded mozzarella that I had left over in the fridge.

Heaven… in a bowl. Add an italian side salad and you have a perfect meal!