One of my family’s favorite soups is Chicken & Gnocchi and I’ve got a recipe that is not only easy to make, but tastes like heaven on a cold wintery day. This is a rich soup that features chicken, potato gnocchi, fresh spinach, carrots, and celery. I always use homemade stock for this recipe…makes a world of difference in the taste.
Gnocchi are soft Italian dumplings, traditionally potato, flour and egg or breadcrumbs. Gnocchi aren’t hard to find, as they are normally located in the dry pasta area in your supermarket.
Chicken & Gnocchi Soup
adapted from Copy Kat
8 tablespoons of butter
4 tablespoons flour
1 quart half and half
1 cup celery, finely diced
1 cup onion, finely diced
2 minced garlic cloves
4 cups of homemade chicken stock (use canned if you don’t have on hand)
1 cup carrots, finely shredded
2 cup chicken breasts, cooked and shredded
1 package gnocchi, cooked
2 cup of fresh spinach coarsely chopped
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon parsley
1/4 teaspoon nutmeg
Shredded Parmesan Cheese
In a Dutch Oven, sauté the onion, celery, and garlic in the butter 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.
Meanwhile cook gnocchi according to package directions.
In the mixture, add in the carrots and chicken and chicken stock. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup thickened (about 5 minutes). Finished with shredded parmesan cheese on top of the soup.