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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Gnocchi Soup, as prepared by Alyssa Ree Recipe

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This recipe for Chicken Gnocchi Soup, as prepared by Alyssa Ree is from Suzi's 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp butter
2 cups half and half
4 cups chicken broth
3 cups boiled and shredded chicken
16 oz mini potato gnocchi
2 cups fresh spinach
1 tbsp minced garlic
3 celery stalks
1 sweet onion
1 cup shredded carrots
3 tbsp flour
pepper to taste
salt to taste
1 tbsp Thyme
Directions:
Directions:
In a large skillet, heat butter on med-low heat. Dice onion and celery and carrots. Sautee in a pay with butter until soft 6-8 min, stirring occasionally, season to taste with salt and pepper. Add minced garlic, cook for additional minute or until fragrant.

Sprinkle flour over vegetables, stirring consistently to avoid flour sticking to pan. Add chicken broth and half-and-half, alternate pouring these in, while stirring. Increase heat to boil, lower heat to simmer and allow liquid to reduce for about 10 min. While the mixture simmers, finely chop spinach.

Add potato gnocchi, chicken, thyme and spinach. Continue to simmer for 5 addl. minutes. May need to add a splash or tow of chicken broth, if consistency is too thick.

If preparing ahead of time, transfer dish to crockpot, turn on low and stir occasionally until ready to eat.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
40 min

 

 

 

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