Chicken and Gnocchi Soup
This is a great recipe for a creamy soup. I also have a recipe for homemade gnocchi if you would like to make your own. This soup is best served a day after you make it as the cream will thicken overnight.
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Needed to make
* 1 tbsp. olive oil
* 2 stalks celery (diced)
* 2 lrg. carrots (shredded, then diced)
* 2 boiled chicken breasts (chopped or diced)
* 2 cups gnocchi (see my recipe for fresh gnocchi)
* 1 tbsp. cornstarch
* 2 cups half-and-half (can also use heavy whipping cream)
* 1 onion (diced)
* 3 cloves garlic (minced)
* 4 cups chicken broth (can also use bouillion cubes)
* 3 oz. spinach (minced)
* 2 tbsp. cold water
* 1 tbsp. flour
* 1 tsp. salt
* 1/2 tsp. pepper
Step 1: Add oil, onion, celery, garlic and carrots in a lrg. pot over medium heat, until onion is transparent. About 5 minutes.
Step 2: Add chicken and broth, bring to a simmer.
Step 3: Stir in gnocchi and cook until they start to float, about 3 to 4 minutes.
Step 4: Add spinach and simmer until wilted, about 3 more minutes.
Step 5: In a bowl, whisk cornstrach into cold water until smooth. Add flour, salt, pepper and half-and-half.
Step 6: Add mixture to pot and cook until soup thickens. About five more minutes.
* This soup is best if you serve it the next day. Allow to cool and move to an air-tight container. Store in refrigerator overnight. You can reheat the soup in a pot or in the microwave.
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