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chicken gnocchi soup

Chicken Gnocchi Soup

This soup is one of my favorite soups ever, and is my Christmas soup. K (the husband) gets clam chowder, and I get to enjoy this delicious soup. I make my own gnocchi, you can find the recipe to make your own HERE.

This will quickly become a family favorite – it’s full of flavors, and quite filling. Eat it along with some fresh rolls and you have the perfect dinner.

chicken gnocchi soup

Ingredients

1 medium onion, chopped

2 large carrots, peeled and chopped

6 cloves garlic, peeled and chopped

2-3 Tbsp. olive oil

1 Rotisserie Chicken

7 cups water

8 chicken bullion cubes

1 (16 ounce) package Potato Gnocchi or homemade Gnocchi

4 cups Half and Half

1 1/2 cups fresh spinach, chopped

1 tsp. thyme

1/8 tsp. nutmeg

1 Tbsp. sugar

1/4 cup cold water

5 Tbsp. cornstarch

salt and pepper, to taste

2 Tbsp. butter

Instructions

1

Peel and chop your onion, carrots and garlic. Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into the pot, then when oil is hot toss your chopped veggies into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent.

2

Remove the rotisserie chicken out of the package and set it on a plate.

3

Pull the skin off of the chicken, and take the meat off of the bones. Chop it up with a sharp knife.

4

When your veggies are done cooking pour the broth from the chicken and add 7 cups of hot water into the pot. Add 8 chicken bullion cubes and stir until dissolved.

5

Add the chopped chicken and bring the soup to a boil.

6

Open up the package of Gnocchi and pour it into the pot, or if doing homemade put the fresh gnocchi into the pot, just a few at a time, so they don’t stick together. Let the soup come to a boil again and allow the gnocchi to cook for about 3-4 minutes. The gnocchi will be cooked through when they float to the top of the broth. It doesn’t take long.

7

Chop about 1 1/2 cups of spinach and toss it into the pot.

8

Pour in 4 cups of Half and Half, 1 teaspoon dried thyme, 1/8 teaspoon nutmeg, 1 tablespoon sugar and 2 tablespoons of butter. Stir it around a bit and let it come to a boil.

9

In a small bowl combine 1/4 C cold water and 5 tablespoons of cornstarch. Mix it well and pour it into the soup pot.

10

Bring the soup to a boil, while you stir. It will thicken as the soup reaches a boil.

11

Serve with fresh dinner rolls – enjoy.

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