Sunday, October 13, 2013

Chicken Spinach Gnocchi Soup

This cooler weather really has me craving soup. But I seem to always make the same ones over and over. I wanted to try a new one and this one definitely didn't disappoint! I've never used gnocchi so I was a little worried to try this, but I'm so glad I did! If I were to make this again I would double the recipe. There was definitely enough for Jorden, Krew, and myself, but I always like leftovers, and there were none tonight. But it was after church on fast Sunday! I loved that this recipe called for lighter ingredients (like the half-and-half) But believe me, it wasn't light on flavor!

Submitted by: Jessica

  • 1 Tbl olive oil
  • 1 medium onion, diced (about 1/2 a cup)
  • 1 cup chopped carrots
  • 1/2 tsp dried thyme
  • 2 cloves garlic, finely minced
  • 1/4 cup all-purpose flour
  • 2 cups fat free half-and-half
  • 1 cup low fat milk
  • 1 cup low-sodium chicken broth
  • 16 ounce package gnocchi
  • 2 cups cooked, shredded or diced chicken 
  • 1 1/2 cups spinach, coarsely chopped
  • salt and pepper to taste. 
  1. In a 4 or 5 quart pot (bigger if you're doubling it), heat the olive oil over medium heat until hot. Add the chopped onion, carrots and thyme. Cook until the onions are translucent and the carrots are slightly tender, about 4-5 minutes. Stirring often.
  2. Add the garlic. Stir constantly
  3. Whisk in the flour and continuously stir until flour is lightly golden. About 1-2 minutes. Slowly whisk in the milk and chicken broth. Stir while bringing the mixture to a boil over medium to medium-high heat.
  4. Allow to cook, stirring often until the mixture is slightly thickened. About 5-7 minutes. Stir in the uncooked gnocchi and simmer over medium-low heat for 3-4 minutes, stirring occasionally. 
  5. The soup will thicken up while the gnocchi is cooking. Stir in the cooked chicken and spinach and cook until heated through. Season with salt and pepper.
We served ours with ciabatta bread.