Sunday, February 19, 2012

Chicken Gnocchi Soup

 My sweet little friend, Christa, who knows I love a new soup recipe emailed this blog post to me and said, "one of us needs to make this!"  How right she was!!  Last weekend we had a Winter Storm Warning, believe it or not, and it even snowed.  I was thrilled to have everything ready to go to make this soup and try it out.  I loved it.  Riley wasn't a huge fan of the gnocchi texture.  He ate everything but those.

Chicken Gnocchi Soup

1 tablespoon olive oil
NOT 1 small onion, diced
3 stalks celery, diced (used extra to make up for onion)
3 cloves garlic, minced (used extra to make up for onion)
2 carrots, shredded (chopped baby carrots for me+extra)
1 rotisserie chicken, shredded
4 cups chicken broth
1 (16 ounce) package mini potato gnocchi
1 (6 ounce) bag baby spinach leaves
2 cups half-and-half cream
salt and ground black pepper to taste

Heat olive oil in a large pot over medium heat. Cook (NO) onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in shredded chicken and chicken broth; bring to a simmer.      

Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.        

Stir half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.        

(Serves 6ish?  Enough for us plus some leftovers.)

1 comment:

  1. I love you! Even if this post is 6 years old! 😘