Post by Sink on Jan 29, 2018 14:50:51 GMT -5
This is a great super rich cream based soup. I love making it in the winter! I think it's entirely possible to make a gluten free version if you keep a close eye on your chicken bouillon and the gnocchi you use.
INGREDIENTS
INGREDIENTS
- 1 TBSP olive oil
- 1 small onion, finely diced
- 1.5 TBSP minced garlic
- 1 bag shredded carrots
- 4 cups cooked cubed chicken breast
- 4 cubes chicken bouillon
- 4 cups water
- 1 6 oz bag of spinach leaves
- 1 16 oz package mini potato gnocchi
- 2 cups half and half
NOTES
My favorite brand of gnocchi is Gia Russa! It looks like this. Sometimes I have problems finding it in my local grocery store, but I've always been able to find in the international aisle of fancier grocery stores, like Whole Foods or New Seasons.
If you prefer, you can use 4 cups of chicken broth instead of the 4 chicken bouillon cubes and the 4 cups of water.
I really like spinach, so I use a 10 oz bag instead of a 6 oz bag. You can also use frozen spinach instead of fresh spinach (very cheap!) as long as you de-frost it ahead of time.
1 bag of shredded carrots is about equal to two or three diced carrots. If you use shredded carrots, you might have to chop them a little more since some brands make really long shreds for salads that don't fit well into soup.
This recipe makes 5 servings, with 550 calories per serving.
STEPS
My favorite brand of gnocchi is Gia Russa! It looks like this. Sometimes I have problems finding it in my local grocery store, but I've always been able to find in the international aisle of fancier grocery stores, like Whole Foods or New Seasons.
If you prefer, you can use 4 cups of chicken broth instead of the 4 chicken bouillon cubes and the 4 cups of water.
I really like spinach, so I use a 10 oz bag instead of a 6 oz bag. You can also use frozen spinach instead of fresh spinach (very cheap!) as long as you de-frost it ahead of time.
1 bag of shredded carrots is about equal to two or three diced carrots. If you use shredded carrots, you might have to chop them a little more since some brands make really long shreds for salads that don't fit well into soup.
This recipe makes 5 servings, with 550 calories per serving.
STEPS
- If necessary, cube and cook your chicken, defrost your spinach, and chop your carrots and onion.
- Heat your olive oil in a large soup pot over medium heat. Cook onion, garlic, and carrots in the hot oil until the onion is translucent (about five minutes.)
- Stir in the cubed chicken, chicken bouillon cubes, and the four cups of water, then bring to a simmer.
- Once simmering, stir the gnocchi into the simmering soup and cook until they begin to float (about three to four minutes.)
- Stir in spinach, cook until wilted (about 3 additional minutes.)
- Stir your half-and-half into the simmering soup. Cook until the soup thickens slightly, about 5 minutes.
- Season to taste with salt and black pepper if desired.
Happy souping!