All of this cold weather and snow makes me want to curl up with a delicious bowl of soup and watch movies (and/or CSI: NY) all day with the hubby and our pups. But alas, we cannot do that, considering we both had to venture off to work today. Nevertheless, I will be making a hot pot of soup when I get home this evening to enjoy before I continue making Christmas stockings for the family. :)
One of my newly discovered and modified soups is a copycat of a certain Italian restaurant’s delicious gnocchi soup, made with chicken instead of turkey. The hubs and I go there at least once a month for soup, salad and bread sticks and this one is my favorite! Furthermore, I am a huge gnocchi fan, and for those of you who don’t know what gnocchi is, you have been missing out. Gnocchi is basically an Italian dumpling made from potatoes, flour and some other ingredients. I haven’t tried to make them yet, but it is definitely on my list of things I want to try.
Without further ado, here is the recipe. I hope you enjoy it as much as we do!
- 1 tbsp. Olive Oil
- 4 tbsp. Butter
- 4 tbsp. Flour
- 3 cups Milk
- ½ cup Celery (finely chopped)
- 1 tsp. Minced Garlic
- 3 cups Chicken Broth
- 1 cup Shredded Carrots
- 2 cups Cooked & Shredded Chicken (about 2-3 breasts)
- 1 package Gnocchi (box or frozen)
- Handful of Fresh Spinach (chopped)
Let’s Get Started:
First off, break out your biggest soup pot and heat the butter and olive oil in it. After the butter is all the way melted, sauté the celery and garlic until tender over medium heat. Chopped onions can be added too if you desire, but we aren’t huge onion fans in our house hold.
Next, stir in the flour and cook for about a minute (still on medium heat).
After a minute or so, add the milk and whisk, using a plastic/rubber whisk.
Finally, bring the temp down to low/simmer and add in the carrots and shredded chicken.
Continue checking the mixture to see if it is thickening. Mine took about 10-15 minutes. Once it is thickened, add the chicken broth and let it simmer until it thickens once again. This took another about 10-15 minutes, but really it depends on how thick you like/want your soup.
While the mixture is thickening, cook the gnocchi in a separate pot, just follow the directions on the box. These little dumplings do not take very long to cook, just as an FYI.
Strain and set aside.
Once the soup is to a desired consistency, add a handful or two of chopped spinach. Basically, I just took a couple handfuls of fresh spinach, put it on the counter, chopped a little with my knife and then threw it in the pot. I also added some pepper for seasoning. Don’t forget to stir.
The last step is to add the cooked gnocchi, stir and let it simmer until the soup is heated throughout. While this was happening, I cut up some French bread, put a little butter and Italian seasoning on it and threw it into the oven at 350° for about 10 minutes.
Once the bread was done, the soup had reached a hot temperature throughout, so serve and ENJOY!