A hearty, creamy and nutritious soup stuffed with chicken, gnocchi and vegetables... just like the one you love at Olive Garden! Delicious!
Shred the chicken in the pot, then stir in the evaporated milk, cornstarch, and gnocchi. Replace the lid of the pot.
If you’d prefer your soup to be more like a hearty chowder or casserole, just add a tablespoon or two more of cornflour.
The soup is lovely heated up the next day, but I find some of the liquid is soaked up by the gnocchi in the fridge, so you might want to add some water when you re-heat it to thin it out again.