This one has become a staple - its a little more time consuming than I usually like, but the time is worth the outcome. I plan to make it every time I make a chicken. The leftover chicken is used up the next day in this awesome soup. It turns out so well every time, and the leftovers never last longer than a day. I LOVE this recipe!
(Yes its famous, I make it for holidays, people request it, and we talk about it all the time. Famous.)
My Famous Chicken and Gnocchi Soup
Ingredients
1 tablespoon olive oil
1 onion, diced
3 stalks celery, diced
3 cloves garlic, diced (or more, I always add more)
2 carrots, diced
1 pound cooked, cubed chicken (leftover from before, or freshly cooked with Italian seasonings)
4 cups chicken broth (homemade is best!!)
1 16 oz package mini potato gnocchi (or homemade - homemade is best!!)
1 teaspoon nutmeg
1 teaspoon thyme
1 large handful spinach leaves, chopped
1 tablespoon cornstarch
2 tablespoons cold water
2 cups half-and-half - or - 1 cup milk and 1 cup cream
salt and pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, celery, garlic and carrots. Cook until veggies are soft, about 5-7 minutes.
2. Add cubed chicken and chicken broth, raise heat and bring to a simmer.
3. Add gnocchi, nutmeg and thyme. Cook until gnocchi is done (taste test to see when its done), about 5 minutes.
4. Stir in spinach, cook until spinach is wilted, about 3-5 minutes.
5. Whisk cornstarch into cold water, stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, stirring often, about 5 minutes.
6. Season to taste with salt and pepper.
Why we love it
What's not to love? It never fails, I don't have to be TOO exact with my measurements, it makes a big batch that lasts a day or two.
4 Stars because only four of us like soup. But all of us that like soup, LOVE this one!
original recipe from
AllRecipes.com
