Lucky for you and me, there’s not anything better on a cold and snowy day than a hot bowl of soup. This Chicken Gnocchi Soup is entirely fabulous. Creamy, vibrant, and flavorful. Comfort food at its very best. It comes together quickly, and you only need 30-40 minutes to create it all happen.
If you are wondering what on earth Gnocchi is, allow me to shed a little bit of light on the topic. Gnocchi is Italian dumplings made from potatoes and flour. I discovered this handy small package of Gnocchi at Walmart, which means a lot of you need to be able to find them pretty quickly unless you live in Zimbabwe. I am not sure if the local Walmart there conveys Gnocchi. I am just putting that little disclaimer on the market.
Chicken Gnocchi Soup
- - One medium onion chopped
- - Two large carrots peeled and grated
- - Four stalks celery chopped
- - Six 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
- - Eight chicken bullion cubes
- - 1 16 ounces 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
- Get your onion and garlic peeled and chopped, your carrots peeled and grated, and your celery chopped.
- Heat a large pot over medium-high heat. Pour 2-3 tablespoons of Olive Oil into it.
- When the oil is hot, toss your chopped veggies into the pan. Cook them over medium-high heat, occasionally stirring for about 5-8 minutes or until the onions are translucent.
- Take the lovely rotisserie chicken out of the package and set it on a plate.
- Pour the broth that is left at the bottom of the chicken package into a large measuring cup. You should have about 1 cup of broth from the pan.
- Pull the skin off of the chicken, and take the meat off of the bones. Chop it up with a sharp knife.
- When your veggies are done cooking, pour the broth from the chicken and 7 cups of hot water into the pot. Add eight chicken bullion cubes and give it a gentle stir.
- Add the chopped chicken
- and bring the soup to a boil.
- 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
- Chop yourself about 1 1/2 cups of spinach and toss it into the pot.
- Pour in 4 cups of Half and Half, one teaspoon dried thyme, 1/8 teaspoon nutmeg, one tablespoon sugar, and two tablespoons of butter. Stir it around a bit and let it come to a boil.
- In a small bowl, combine 1/4 C cold water and five tablespoons of cornstarch. Mix it well and pour it into the soup pot.
- Bring the soup to a boil while you stir. It will thicken as the soup reaches a boil.
- Taste it and season it to your liking with salt and pepper.