Friday, November 6, 2009

Chicken and Gnocchi Soup

This is my version of a famous restaurant soup I love. If your not as big a fan of spinach as I you could cut it in half but it needs some for flavor. I simply serve mine with some warm bread and make a meal but you could use it as a first course to your meal if your entertaining. It's so........ good ! All I can say is " try it you'll like it!"

Simmer for 45 minutes in a large pan ;

2 boneless skinless chicken breasts
8 cups water
2 Tbls. instant chicken broth

In the meantime in a medium pan add;
1 stick butter
2 stalks finely chopped celery
1 large carrot, finely chopped
1 + 1/2 tsp. finely minced garlic
Cook on low heat until vegetables are soft stirring often.

1 cup chopped fresh spinach and cook till wilted.

Stir in;
1/3 cup flour
Cook stirring for about 3 minutes until flour is blended with butter.
Stir in;
2 cups milk
Cook on low heat stirring constantly until it bubbles and thickens .
1 Tbls. dry minced onion
1 pinch of italian seasonings
1/2 tsp pepper
1/2 tsp salt

Set this aside .

Remove chicken from broth and set aside to cool.
Mix the remaining broth from the chicken(around 4 cups)
and thickened vegetables together in the pan.
1 16 oz. pkg. gnocchi ( potato dumplings )
cooked chicken breasts, (cubed)

Cook the soup for about 10 minutes on low heat until
gnocchi are tender stirring often.

Thin with some water if necessary and serve.

Serves 4 to 6 people


Teresa said...

I have to tell you...I had the privilege of trying this soup, it was wonderful!! I think I should become the official taste tester...what do you think?

Karen said...

Now that sounds like a plan! It's a tough job but somebody's got to do it .lol

Traci said...

Nah.. she'd have to fight of my dad and you know he doesn't like to share, lol!

Karen said...

He might share soup but never the fudge pan lol