Creamy chicken gnocchi soup
Just because I am in Florida doesn't mean the temperatures are always warm . A hearty soup is always welcome, no matter the weather, but this particular soup is a definite keeper. Creamy chicken gnocchi soup can be whipped up with a few pantry staples such as canned broth, gnocchi and spices and a package of chicken.
A loaf of homemade baguette was a great addition to this meal....just sayin'.
This week's theme at I Heart Cooking Club is I am thankful for...in regard to ingredients for cooking. I am thankful to have a few pantry items on hand when I want a quick meal. Not everyone has that luxury of a stocked pantry and I realize how fortunate we are there.
Without more rambling - here is the recipe.
Creamy Chicken Gnocchi Soup
from Half Baked Harvest Super Simple cookbook
2 boneless chicken breasts
1 small onion, diced
6 carrots, chopped (I used 3 carrots)
4 cups chicken broth
1 cup white wine, such as Pinot Grigio or sauvignon Blanc
2 bay leaves
1 tsp paprika
1 tsp thyme
a bit of freshly grated Parmesan
salt and pepper
1 (16 oz.) mini gnocchi
3/4 cup milk or heavy cream (I used half-n-half)
2 TB olive oil
2 pounds mushrooms, sliced (I used fewer)
Heat the oil and add mushrooms with salt and pepper. Cook until golden, about 5 minutes. Stir and add in garlic, thyme and onion. The recipe then calls for you to remove garlic and mash with a fork but I just left it in the pot.
Add chicken, carrots, broth, wine, paprika and a bit of red pepper flake. Once it boils rduce heat and simmer on low about 20 minutes. Recipe calls for you to remove the chicken breasts and shred them, then return to the pot. I chunked the chicken up in the beginning so no shredding for me.
Toss the chicken back in and add milk, gnocchi and Parmesan. Serve with fresh bread.
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