There is nothing like a hot bowl of soup on a cold winters’ day!
And one of our favorites is Chicken Gnocchi Soup.
If you have ever gone to Olive Garden and had their Chicken Gnocchi, this is very much like that.
Chicken Gnocchi Soup
1/2 cup unsalted butter
3/4 cup celery, chopped fine
3/4 cup onion, chopped fine
1/2 cup carrots, chopped fine
1 1/2 teaspoons garlic, minced
1/3 cup All Purpose Flour
3/4 cup heavy cream
3/4 cup milk
4 cups chicken broth
1 1/2 cup cooked, boneless, skinless chicken breast
3/4 cup spinach, chopped fine
16 oz gnocchi
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/2 teaspoon salt
Start by cleaning your chicken breast. Using heavy tin foil, place chicken on a sheet and add salt and pepper.
Wrap and place in a 400 degree oven for 25-30 minutes or until done.
Rough chop the celery, onion, carrots and place in the food processor. Mince the garlic and add to the food processor.
Pulse the food processor and scrap sides down until the vegetables are finely chopped. May sure there are no larger pieces.
Melt butter on medium high in a large stock pot or dutch oven.
Add vegetables from the food processor. Saute for 1 to 2 minutes.
Add Flour. It should make a paste. Cook for 3 to 4 minutes.
Whisk in heavy cream, milk and chicken stock. Bring to a boil and allow to thicken.
While you are waiting for the soup to thicken, place your spinach in the food processor and chop down fine.
Once soup has started to boil, reduce the heat to medium and add spinach, gnocchi and seasonings.
Season to taste.
For the gnocchi, I use store bought to save time during the week.
While they aren’t fresh, they are still good.
Remove chicken from the oven and rough chop. Add to the food processor and chop fine.
Add chicken to the soup. Allow the soup to cook for 8 to 10 minutes.
To see more food we have prepared
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