I've found in these uncertain times of Covid-19 and the challenges of self-distancing and self-quarantining, enjoying the simple pleasures of cooking from scratch, hanging the wash out on the line, digging in the dirt and creating a memorial shade garden for my little dog Max who passed away in the midst of America closed for business, has helped assuage the fear and anxiety that accompanies shortages, reports of virus death, and mandated wearing of masks and staying home as much as possible.
Today I made Chicken Gnocchi soup, also known as Italian Chicken and Dumplings. Chicken Gnocchi soup is a favorite of mine. No one makes it better than Olive Garden restaurant, but my recipe is a great, close second. Make your own using the recipe below, but adjust as needed to make it truly your own. Do you like carrots? Add more. Like mushrooms? I've always thought they would be delicious added. Have shallots on hand. Try those instead of onions or in addition to them. Fresh ingredients makes the best soup.
Ingredients
- 4 tablespoons butter
- 1 large white or yellow onion, diced
- 1 cup celery, diced
- lots of minced garlic (I purchase minced garlic in squeeze bottle and use a tablespoon)
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 2 cups whole milk
- 4 cups chicken broth
- 1 ½ cup grated carrots (I used a veggie peeler to make long strips)
- 1 cup fresh spinach, cleaned and stems removed
- 1 teaspoon thyme
- ½ teaspoon sage
- 1 cup cooked chicken, diced or shredded (I used 2 cans of cooked chicken, but it's better with diced roasted chicken)
- 1 pound package gnocchi (I purchased a package at the grocery. Didn't make this homemade)
- lots of salt & pepper, to taste
- Freshly grated Parmesan cheese, to taste and more for garnish
Instructions
1. In a large soup pot over medium heat, melt the butter. Add the onion, carrot, celery and cook, stirring occasionally, until the onion is translucent and lightly browned around the edges, about 5-7 minutes. Add the garlic and cook until fragrant, about 30-60 seconds.
2. Sprinkle in the flour and stir constantly as the flour cooks, about 1-2 minutes.
3. Slowly whisk in the half and half and simmer until thickened, about 4-6 minutes.
4. Whisk in the chicken broth and simmer until thickened again about 2-4 minutes.
5. Add the spinach leaves, parsley, thyme, freshly grated Parmesan, chicken, and gnocchi. Continue to cook until all the ingredients are just heated through.
6. Season to taste with salt and pepper. Serve with grated Parmesan cheese on top.
Enjoy!
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