Chicken and Gnocchi Soup
1 tablespoon olive oil
1 small white onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1 pound chicken, cubed (cooked)
4 cups chicken broth
1 (16 ounce) package mini potato gnocchi
1 (6 ounce) bag baby spinach leaves
1 tablespoon cornstarch (optional)
2 tablespoons cold water (optional)
2 cups half-and-half cream
salt and ground black pepper to taste
- Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
- Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
- Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.
Gnocchi are tiny potato dumplings and if this is the first time you have ever heard of them, you have such a treat in store for you because holy shit they are good.
There are many flavors of gnocchi, but they come in two types: wet and dry. You'll know them by whether you get them off a shelf (dry) or from the refrigerator section (wet). If wet, you just do what the recipe says. If dry, you'll need to cook them separately in a gallon of water or broth or you will use up all your chicken broth in the soup. Don't do that, in other words.
Recommendation: when you make your chicken, boil it and use the water for the gnocchi. Your gnocchi get the correct chicken broth flavor and you can more easily control the liquid ratios.
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