"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken & Gnocchi Soup Recipe

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This recipe for Chicken & Gnocchi Soup, by , is from The Boyd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Casey Boyd


4 tbs. Butter
1 Large Yellow Onion, Diced
1 c Celery, finely diced
2 Garlic cloves, minced
1/4 c Plain Flour
1 qt. half and half
3 c chicken broth
1 1/2 c carrots, finely shredded
1 c fresh spinach, roughly chopped
1/4 tsp. thyme
1/2 tsp. parsley
1 c chicken, cooked and chopped
Grated Parmesan cheese for garnish
1 lb. gnocchi
salt & pepper for taste

In a large soup pot over medium heat, melt butter. Add the onion and celery and cook, stirring occasionally until the onion is translucent and slightly browned around the edges. Add the garlic and cook for about 1 minute.
Sprinkle in the flour and stir constantly as the flour cooks, about 1-2 minutes. Slowly Wisk in the half & half and simmer until thickened, 4-6 minutes.
Wisk in the chicken broth and simmer until thickened again, about 2-4 minutes. Add the carrots, spinach, thyme, parsley and chicken.
Follow the directions on the package of the gnocchi to cook (homemade gnocchi can also be used, follow the gnocchi recipe from the book).
Season with salt & pepper.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 Minutes




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