Saturday, November 24, 2012

Chicken Gnocchi Soup

I think we are finally into winter after cooling down this past weekend. Thanksgiving Day was so nice but what a change for the day after! Some parts had a little snow accumulation but in my area just snow covered roads that lasted only for the one night, which was fine with me!  A week or so ago while looking for soup recipes on the internet, I came across this recipe and since I had company dropping in yesterday, I decided to make it...I know, not good to experiment for company, but since this had half & half in it, how bad could it be??!  :)  It turned out to be very good! I had never bought the Potato Gnocchi (or any Gnocchi, for that matter, didn't even know it existed!) before but I really like it. It could be used in chicken noodle  or dumplings soup too as they are Italian dumplings.  The recipe says to reserve the cup of broth from the chicken container but mine didn't have that much, maybe a quarter of a cup, so don't worry if there isn't much in the container. I suppose you could add some chicken broth but I didn't. I would cut back on the cornstarch again using only one tablespoon as mine was a little thicker than it should have been..but still good!!

Chicken Gnocchi Soup

1 medium onion, chopped
2 large carrots, peeled and coarsely grated
4 stalks celery, cut fine
6 cloves garlic, peeled and chopped
 2 to 3 tablespoons olive oil
1 Rotisserie chicken, plus 1 cup reserved broth from bottom of container
7 cups hot water
8 chicken bouillon cubes
16 oz. pkg. Potato Gnocchi
4 cups half & half
1 1/2 cups fresh spinach, chopped
1 tsp. thyme
1/8 tsp. nutmeg
1 tbs. sugar
1/4 cup cold water
5 tbs. cornstarch (or less if you want thinner soup)
salt & pepper
2 tbs. butter

Chop onion, garlic, celery, and grate carrots. Heat large kettle over medium heat. Pour 2 or 3 tbs. of olive oil into pan. When hot, toss in vegetables and toss and cook until onions are translucent. Take chicken from pkg. and set on cookie sheet. Pour the broth that is on the bottom of the container into a measuring cup. You should have about 1 cup. Take the skin off the chicken and take the meat off the bones. Chop the meat up. When vegetables are done, pour broth in cooking kettle along with the 7 cups of hot water. Add 8 chicken bouillon cubes and stir. Add the chicken and bring to a boil.  Open Gnocchi and pour into kettle. Let the soup come to a boil and allow Gnocchi to cook for 4 to 5 minutes. It will cooked through when they float to the top of the broth. It should happen fairly fast. Chop 1 1/2 cups fresh spinach and toss into soup. Pour in 4 cups of half & half, 1 tbs. thyme, 1/8 tsp. nutmeg, 1 tbs. sugar, and 2 tbs. butter. Stir and let come to a boil. In small bowl, combine 1/4 cup cold water and 5 tbs. cornstarch. Mix well and pour/stir into soup. Bring to a boil while you stir. It will thicken as the soup reaches a boil. Taste and season to your liking with salt and pepper

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