Chicken Gnocchi Soup

Photo: Delacy

Yield: 12 servings
Community Recipe from

Ingredients

  • 1 medium onion chopped
  • 2 large carrots peeled and grated
  • 4 stalk(s) celery chopped
  • 6 clove(s) garlic peeled and chopped
  • 2-3 tablespoon(s) olive oil
  • 1 rotisserie chicken
  • 1 cup(s) reserved broth from bottom of chicken container
  • 7 cup(s) water
  • 8 chicken bullion cubes
  • 1 (16 ounce) package potato gnocchi
  • 4 cup(s) half-and-half
  • 1 1/2 cup(s) spinach chopped
  • 1 teaspoon(s) thyme
  • 1/8 teaspoon(s) nutmeg
  • 1 tablespoon(s) sugar
  • 1/4 cup(s) cold water
  • 5 tablespoon(s) cornstarch
  • salt and pepper
  • 2 tablespoon(s) butter

Preparation

  1. Get your onion and garlic peeled and chopped, your carrots peeled and grated and your celery chopped.

  2. Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it.

  3. When the 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.

  4. . Take the lovely rotisserie chicken out of the package and set it on a plate

  5. Pour the broth that is left in the bottom of the chicken package into a large measuring cup. You should have about 1 cup of broth from the pan.

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

  7. When your veggies are done cooking pour the broth from the chicken and 7 cups of hot water into the pot. Add 8 chicken bullion cubes and give it a nice stir.

  8. Add the chopped chicken

  9. and bring the soup to a boil.

  10. Open up the package of Gnocchi and pour it into the pot. 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 should happen pretty fast.

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

  12. 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.
  13. 12. 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.
  14. 13. Bring the soup to a boil, while you stir. It will thicken as the soup reaches a boil.
  15. 14. Taste it and season it to your liking with salt and pepper.

  16. Enjoy!


September 2013

This recipe is a personal recipe added by Delacy and has not been tested or endorsed by MyRecipes.

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