Creamy Chicken Gnocchi Soup


DUDE. It does NOT get better than this soup.

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Creamy Chicken Gnocchi Soup

Yield: A BOATLOAD

Gnocchi:

4 potatoes

4 cups flour

2 eggs

Peel and boil potatoes. Cool and mash (no butter or milk, etc). Combine the potatoes with the flour and egg and knead. Reserve some flour to work into the mash as you knead. Roll into snakes and cut into small, equally-sized pieces. (Do not reference my picture on size…next time I will cut these in half. I think SMALL is better.)

Alternate: Purchase 16-24 oz of fresh gnocchi.

Soup:

6 cups of chicken broth

4 garlic cloves, minced

4-6 roasted chicken thighs, chopped

2 tsp sugar

4 large carrots, sliced

3 large celery ribs, sliced

1 yellow onion, diced

1 red bell pepper, chopped

1.5 cups half-and-half

1 pint of fat free half-and-half

2 cups spinach, torn

3 cups frozen peas

1 tsp thyme

1/2 tsp nutmeg

3 Tbsp. butter

1 Tbsp olive oil

1/4 cup flour

Melt butter and olive oil in a large soup pot, add in celery, onion, bell pepper, carrot, sugar, and garlic. 8 minutes. Stir in flour, cook 2 more minutes.

Stir in broth. Stir until thick and smooth, about 4 minutes. Pour in both half-and-half measurements. Cook about 5 minutes. Gently fold in chicken, gnocchi, spinach, and peas. Stir in seasonings. Adjust thickness with additional chicken broth.

 


One response to “Creamy Chicken Gnocchi Soup”

  1. YUM…I think I can make a vegan version of that…and I’ve made gnocchi before…now that it’s finally soup weather…

    ~Wishing you a lovely fall!