Updated: Oct 26
In a week Spring will be here! And that means crazy weather and lots of rain. So why not have a nice creamy, but not too thick soup on hand for those yuck days?
I love gnocchi, honestly I love pasta and dumplings in general. Ok, really… I love carbs, breads, pasta, dumplings… If it’s a carb, I will find a way to include it in my meal (I realize that trend is changing for most, but not me). So today I’m sharing my Chicken, spinach and gnocchi soup. My super picky eater even eats it! I like to serve it with bread sticks, but it can be eaten with crackers, biscuits, or just by itself.
2 tbsp. olive oil
2.5oz (or 1 medium-large) carrot shredded.
1.5oz of chopped red onion
.50oz or 3 medium-large garlic cloves chopped.
1/4 cup flour
2 cups half and half
4 cups chicken broth
1 bunch thinly sliced spinach (or just cook spinach without cutting)
1 tb. (.05oz) chopped basil
1 tsp. parsley
1 tsp. oregano
1 lb (2-3 medium) Chicken Breasts, cubed approximately an 1nch or less in size.
16 oz. of gnocchi cooked (made or store-bought)
Begin by heating the olive oil in a pan on medium heat. Add the onions and carrots. Stir continuously until the onions are translucent. Add the garlic and continue cooking until fragrant. Add chicken, parsley, and oregano. Be sure to cook the chicken thoroughly. Once the chicken is cooked, add the flour and continue stirring until everything is coated. Slowly add the chicken broth continuously stirring the entire time.
Let this come to a boil and thicken. Add the spinach. Finish with half and half, and the cooked gnocchi. Salt & pepper to taste. Top with basil serve and enjoy!
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