Emily BrownComment

Creamy Chicken and Gnocchi Soup

Emily BrownComment
Creamy Chicken and Gnocchi Soup

If you havent tried gnocchi, or have been having a lot of the rainy day blues like we have here, this creamy chicken and gnocchi soup will be perfect in both cases. It is delicious, and very nourishing and filling as well.

Gnocchi is an Italian potato dumpling, which is normally served in tomato sauce. I, personally, am not a huge fan of tomato sauce. I am, however, a huge fan of creamy soups. It just seemed like the perfect pairing! 

Like I hinted at above, it has been nothing but rain for about a week around here, and the temperature has been dropping, despite the fact that its May. My allergies have been horrible (as usual), and I was starting to feel pretty crummy. 

This soup kicked all of that in the butt. So, even though it isn't soup season, I really hope you will give this very simple soup a try soon! Who says we can only eat soup when it is Winter time?

Enjoy!

 

 

 

Yield: about 2-3 servings

Ingredients:

  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 lb. chicken, cut into 1"/1" pieces
  • 1 cup carrots, peeled and diced
  • 1 1/2 cups diced vidalia onion
  • 1 1/2 cups diced celery
  • 1/2 tablespoon flour
  • 1 1/2 cup whole milk
  • 1/3 cup heavy cream
  • 1 quart chicken stock
  • 1 16 oz. package gnocchi
  • 1 habanero, seeds removed
  • 1 finger ginger, diced
  • 3-4 cloves garlic
  • 1 teaspoon rosemary
  • 2-3 bay leaves
  • salt and pepper to taste

Instructions:

Add habanero, ginger, garlic, rosemary, and bay leaves to a bouquet garni bag (also known as a spice bag), and tie the top closed. If you do not have one, you can try to use a cheese cloth or coffee filter tied with a piece of butcher twine. Set aside.

Place olive oil, chicken, and a bit of salt and pepper in a pot on medium-high heat and cook about half-way through.

Add butter and vegetables, and continue cooking until onions are translucent and the chicken is easily cut with a spatula and there is no pink inside. Use a meat thermometer to insure the chicken is 160 degrees if you feel unsure.

Add flour and stir to coat vegetables. Cook for about 4-5 minutes to knock the raw edge off of the flour.

Reduce heat to medium. Whisk in the milk to reduce the chance of having lumps. Continue whisking until soup has thickened.

Add your bouquet garni bag.

Whisk in heavy cream.

Add chicken stock and bring soup to a simmer, upping the heat if need be. While waiting for the simmering to begin

Once soup has reached a steady simmer, add gnocchi, and allow it to cook for 2-3 minutes or gnocchi is floating.

Taste for salt and pepper.

Serve immediately in warmed bowls.

Here is a pin-able photo for Pinterest: