Thursday, February 19, 2015

Chicken Gnocchi Soup

3 tablespoons butter
2 tablespoons olive oil
3/4 cup onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
4 cloves garlic, minced
coarse salt 
black pepper
1/3 cup all-purpose flour
4 cups chicken broth
1 1/2 cups half & half
2 cups cooked white meat chicken, cut into small bites
1 pound potato gnocchi (found in the pasta isle)
1 cups fresh baby spinach, stems removed
1 tablespoon chopped fresh basil
fresh grated Parmesan and/or Romano, for serving

  1. In a large soup pot, heat butter and oil over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender about 10 minutes, stirring often.
  2. Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
  3. Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes stirring often. Season with salt and pepper to taste.
  4. Add Gnocchi. I use the kind that comes in a vacuum-packed container and does not need refrigeration.  It can be added directly to the soup at this point. (If you use the dried kind in a box, you will need to cook separately according to package directions prior to adding to the soup.) 
  5. Tear spinach into small pieces and add to soup. Simmer until spinach is wilted. Stir in basil.
  6. Ladle into rigid storage containers.  Place containers in refrigerator with lids askew to allow soup to cool completely.  Once cooled, add lid and freeze.
To Serve:
Thaw completely and transfer to stove top to warm through.  Serve with grated cheese.
Adapted from

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