Tuesday, December 29, 2009

Chicken and Gnocchi Soup

Adapted from this recipe.

Printable recipe

Ingredients (I don't really measure anything)

3-4 chicken breasts
1/2 onion, diced
1 stalk celery, diced
1/2 carrot, shredded (I used the pre-shredded ones)
3 cloves garlic, chopped
1 teaspoon thyme
6-8 cups chicken stock (depending on how soup-y you like it)
2 cups half-and-half
16 oz. gnocchi
1 cup fresh spinach, chopped
2-3 tablespoons cornstarch (optional)

  1. Brown chicken in skillet with EVOO, S&P (or you could bake it). Remove from pan and shred/cut into really small pieces.
  2. Saute the onion, celery, onion, garlic, carrot in oil over medium heat until onion is translucent.
  3. Add chicken back to pan, thyme, chicken stock, and half and half. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.Add spinach and cook for another 1-2 minutes until spinach is wilted.
  4. Heat to boiling and add cornstarch dissolved in 2 Tbsp water at this point if you want a thicker soup.
The first time I made this soup I didn’t add the cornstarch slurry, but I’m so glad I did this time! It is pretty good thin, but was sooo much better a little thicker.

The Hubs said he liked it...but he didn't have his usual second helping and there was a little bit left in the bottom of his bowl. Maybe he's just not used to gnocchi...he's not very gourmet.

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