Ingredients: |
Ingredients: 1/2 large onion chopped
1 cup chopped celery
3 tablespoons olive oil
2 tablespoons butter
4 garlic cloves minced
pinch-1/4 Cajun seasoning (optional)
1/3 cup flour
4 cups low sodium chicken broth
3 cups milk
2 tablespoons cornstarch
1 lb boneless skinless chicken breasts pounded to an even thickness*
1 teaspoon Dijon mustard
1 bay leaf
2 teaspoons chicken bouillon
1 teaspoon dried parsley
1/2 tsp EACH dried thyme, dried oregano, salt, pepper
ADD LATER:
2-3 cups half and half
1 16 oz. pkg. potato gnocchi**
1 cup Matchstick carrots
2 1/2 cups packed chopped spinach (stems removed, leaves halved)
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Directions: |
Directions:Melt butter in olive oil in a Dutch oven over medium-high heat.
Add onions and celery and sauté for 5 minutes.
Add garlic and Cajun seasoning (if using) and sauté 30 seconds.
Sprinkle in flour and cook, while stirring, an additional 2 minutes.
Turn heat to low and stir in chicken broth.
Whisk cornstarch with milk (you can whisk with as little as 1 cup milk, just enough so it dissolves) and add to pot.
Add chicken, Dijon, bay leaves and all seasonings.
Increase heat to high, cover pot and bring to a boil.
Reduce to a gentle simmer and keep covered.
Simmer for 20-25 minutes, stirring occasionally and replacing lid, until chicken is tender enough to shred with a fork.
Remove chicken to a cutting board and shred when cool enough to handle.
Meanwhile, add half and half to the soup and bring to a simmer.
Stir in gnocchi and shredded carrots and simmer for 3 to 4 minutes or just until the gnocchi are cooked.
Stir in spinach and shredded chicken and heat through, approximately 1 minute.
Season with salt and pepper to taste (I like more salt) and add additional half and half or milk if desired for a less “chunky” soup and warm through.
Garnish individual servings with Parmesan and fresh parsley if desired. |
This recipe for Chicken Gnocchi Soup is from