I can’t believe I’ve never posted this recipe before. It’s a family favorite, especially in winter when it’s cold, and one of the few things I can make where the whole family eats the same thing. The original recipe calls for all dairy liquids with milk and cream. Since my oldest son and I are lactose intolerant, I have adapted the recipe to be more friendly for our bellies. This is our version, and it’s ever bit as yummy as that restaurant version you may know and love. *A note on the vegetables in this soup, I add as many as I think I can get away with since this is the ONLY way my kids will touch any of these vegetables. They eat them all up in this soup, so I put in as many as I can. Feel free to adjust amounts for your family. I also used Weis Markets brand carrots and baby spinach in this recipe.
Chicken and Gnocchi Soup
1/4 cup olive oil
3 Tablespoons flour
1 carrot – grated
1 cup finely julienned baby spinach
1 stalk of celery
2 Tablespoons garlic powder (I don’t usually have fresh on hand)
1 – 32oz box of chicken stock or broth**
1 package of mini gnocchi (regular size work fine too)
splash of cream
1. Heat oil in the pot you make your soups in over medium high heat. I use a dutch oven.
2. While your oil is heating, cut the chicken into bite sized pieces, and season with salt and pepper.
3. After the chicken is browned, toss in the celery to soften slightly. Add garlic powder.
4. Add the flour and stir in thoroughly. This is what will thicken your soup, so add more or less to soak up your fats as needed.
5. Pour in the chicken stock or broth. Stir, making sure to incorporate all of the flour. Bring up to a simmer.
6. Add carrots and spinach. You can reserve some of the spinach for the end if you also like a fresher taste.
7. Simmer about 10 minutes. Add the gnocchi after about 6-7 minutes.
8. Add a splash of cream to bring it all together and make a creamy soup if you wish. Also add any remaining spinach at this time. Simmer just a minute or so.
9. Serve and top with parmesan cheese if desired.
**The original recipe calls for 2 1/2 cups whole milk, 1 1/2 cups heavy cream, and 3 chicken bouillon cubes if you’d prefer it that way. Just add these instead of the box of stock or broth.