Last week, here in Utah the sun was out. It was really out, I tell you. My little boys and I went for a walk, we even hung out at the park. I pushed them on a swing for a while…and then they pushed me on the swing. (Give a moment of silence for the poor hinges on that swing, would ya? I’m hoping it’s still hanging out at the park in one piece!)
The weather last week was just plain lovely, is the point I’m trying to make here. Shiny and lovely.
And now, even as a write this post there are huge snow flakes coming down in droves outside my window. The wind is blowing and the sky is dark, man. Really dark. I’m pretty sure the park and I wouldn’t love each other as much today.
But then that’s March for you. Just a little sampling of all kinds of weather. Little bit of sun, little bit of snow, little bit of variety whipped up and trying to make everybody happy.
Lucky for you and I, there is nothing better on a cold and snowy day than a warm bowl of soup. This Chicken Gnocchi Soup is absolutely fabulous. Creamy, rich and flavorful. Comfort food at its best. It comes together quickly, you only need 30-40 minutes to make it all happen. Hope you give it a try!
If you are wondering what in the world gnocchi is, let me shed a little bit of light on the subject. Gnocchi are Italian dumplings made from potatoes and flour. I found this handy little package of Gnocchi at Walmart, which means most of you should be able to find them pretty easily. Unless you live in Zimbabwe. I’m not sure if the local Walmart there carries Gnocchi. Just putting that little disclaimer out there.
Chicken Gnocchi Soup
Time: 30-40 minutes total
Yield: 12 servings
1 medium onion, chopped
2 large carrots, peeled and grated
4 stalks celery, chopped
6 cloves garlic, peeled and chopped
2-3 T olive oil
1 Rotisserie Chicken + 1 C reserved broth from the bottom of the chicken container
7 C water
8 chicken bullion cubes
1 (16 ounce) package Potato Gnocchi
4 C half and half
1 1/2 C spinach, chopped
1 t thyme
1/8 t nutmeg
1 T sugar
1/4 C cold water
5 T cornstarch
salt and pepper
2 T butter
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
and bring the soup to a boil.
9. 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.
10. Chop yourself about 1 1/2 cups of spinach and toss it into the pot.
11. 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.
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.
13. Bring the soup to a boil, while you stir. It will thicken as the soup reaches a boil.
14. Taste it and season it to your liking with salt and pepper.