Wednesday, January 22, 2014

Gnocchi~Chicken Soup

Here is my version of Gnocchi Chicken soup,,,,for this recipe you will use the Gnocchi that you find vacuum sealed on the shelf,,,not the frozen ones,,,,you can find these in most Italian markets! (I posted a pic below). I have seen these in a Gluten Free variety also,,,Here is what I did,,Enjoy!

2T olive oil
2T butter
1 small onion (diced)
2 carrots (diced)
3 celery ribs (diced)
3 T flour or corn starch
1/2 C half and half
1 C milk
1 32 oz box Chicken broth (4 cups)
1 C frozen spinach (thawed and squeezed) you can use fresh also
2 C Chicken (cooked and diced) you can also use rotisserie
1 package dry gnocchi
1 t thyme (dry)
1 t parsley (dry)
1 t salt
dash pepper
1 bay leaf (dry)
saute the carrot onion and celery in the oil and butter until soft and translucent
turn burner to low
whisk in the flour to make a roux,,,cook this for about 1-2 minutes not burning
whisk in the half and half and milk until smooth
add the chicken broth and all of the spices whisking together
turn heat to medium now,,,once it comes to boil turn down to simmer
you can now add the chicken and spinach
here is the gnocchi,,,any brand is fine
once broth looks thick enough you can add the gnocchi and simmer about 10-15 minutes (they don't take long to cook)
remove bay leaf and Enjoy!


  1. I tried making the soup. It was very good but how long should I have let it simmer to thicken? We really liked how it tasted!

    1. Glad you liked it!!,,,I would let is simmer about 20 minutes

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