Chicken Gnocchi Soup
We all love the feeling of cuddling up on a chilly winter day with a big bowl of soup to warm your belly (and in my case usually a fat hunk of bread to use instead of spoon for dipping) 🙂 heehee SO with that said- here is a great addition to your favorites!
Now before I fool you any longer, I didn’t make my own gnocchi (although I have before) I have decided I have much better things to do with my life than roll small balls of potatoes (no offense if you enjoy this zen moment). But I can say I got some bomb gnocchi when I went to little Italy down in San Diego while I was home for Christmas. Usually you can buy gnocchi in the dried pasta aisle in you grocery store or even the refrigerated section if fresh. I ventured out and got mushroom gnocchi so don’t be shy!
Ingredients (serves 8)
- 1 tablespoon extra virgin oil
- 4 tablespoons butter
- 4 tablespoons flour
- 1 quart half and half
- 1/2 cup celery, finely diced
- 1 cup onion, finely diced
- 2 minced garlic cloves
- 2 14 ounce cans of chicken broth if you enjoy thick soup, use one can
- 1 cup carrots, finely shredded
- 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken or just cooked breasts)
- 1 package gnocchi, cooked (you can find these in gourmet/pasta section of the grocery store – you may want to cut the gnocchi in half if it is large, or purchase the mini size if available)
- 1 cup of fresh spinach coarsely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon parsley
- Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent.
- Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
- Cook gnocchi according to package directions- usually only takes 2 to 4 mins before they are afloat on water.
- Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth.
- Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through. Before serving season to taste by adding additional salt.
Don’t forget you big hunk of bread!!! Mmmmm, oh and by the way you might as well double this recipe because you will want leftovers. 🙂 just saying.