I almost never do a major grocery shop when Kevin isn't with me because it can be a handful with 2 excited kids who want nothing more than to help. Kate and I had planned on hanging out on the weekend, but I needed groceries, so she met us at the store. It was awesome! I'll never turn down a second set of hands!
Since Kate agreed to help me, I thought it would be fair to go to her grocery store. Holy goodness, what a treat that was! Somehow, our stores are completely different within the same chain and 20 minutes of each other.
Seeing gnocchi took me back to my pregnancy with Zenen. Kevin and I went on a trip just the two of us to Phoenix when I was 7 months pregnant. While we were down there, we did a bunch of shopping, enjoying each other's company and even met up with some of my friends from my online mom group! Kevin and I met all the girls at the Olive Garden (gasp, it was my first [and only]time ever being in an Olive Garden - we're steak people) and I had some Chicken Gnocchi soup. OMGosh. It was so good, it stuck with me for 3 years.
I knew when I grabbed that package of gnocchi that I'd be making copycat Olive Garden Chicken Gnocchi soup. But I also knew it would have to fit in my food philosophy. So without further ado, here it is! I hope you enjoy it as much as I did!
- 2 tbsp coconut oil
- 1 onion, diced
- 3 celery stalks, chopped
- 3-4 carrots, chopped
- 2 tsp pepper
- 1 tsp salt
- 1 tsp parsley
- 2 bay leaves
- 1 1/2 cups cooked chicken, diced
- 6 cups chicken broth
- 1 can full fat coconut milk
- 5 oz spinach, chopped
- 1 package potato gnocchi
- Saute vegetables for 2 minutes in the coconut oil. Cover and cook for 8-10 minutes.
- Add the chicken, chicken broth, coconut milk, and spices and heat to a boil. Reduce heat and simmer for 15-20 minutes.
- Remove bay leaves.
- Stir in spinach and gnocchi and cook until gnocchi is tender.