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Monday, July 16, 2012

Chicken Gnocchi Soup: Secret Recipe Club

For this month's Secret Recipe Club I was paired with Jen of Jen's Journey.  I had many great recipes to chose from on her blog.  She also has lots of great reviews on her blog, I even found a few new books to read while I was there!  This recipe caught my eye because we were expecting 'cooler' weather here in the DC area.  And, by cooler I mean highs were going from the low 100s to the low 80s.  Not exactly typical soup weather, but it worked!

It was delicious -- I made a few changes but nothing drastic.   The tender gnocchi paired well with the sweetness of the carrot.  We did just throw the frozen gnocchi into the soup to cook, so we had to add quite a bit more liquid, I used chicken stock.  We used a leftover grilled chicken breast for the shredded chicken and it added a nice, smoky flavor.  We thought it was tasty and will definitely make it again when it really does get 'cooler' this fall.



Chicken Gnocchi Soup
adapted from Jen's Journey
serves 6

Ingredients:
3 tablespoons butter
1 tablespoon olive oil
1 cup onion, finely diced
2 minced garlic cloves
4 tablespoons flour
6 cups chicken broth
1 cup carrots, finely shredded
1 large chicken breast, cooked and shredded
1 pound potato gnocchi
1 bag fresh baby spinach
2 cups half and half
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Freshly grated Parmesan cheeses(optional)

Directions:
  • Heat a large pot over medium heat.  Melt the butter and add in the olive oil.  When melted, add the onion and garlic and saute until translucent and softened, about 5 minutes.
  • Add the flour and stir to make a roux.  Cook mixture for 1-2 minutes, until begins to turn a very light brown.  
  • Whisk in 4 cups of the chicken broth and turn to medium-high.  Let the mixture simmer until it begins to thicken.  
  • Add the shredded carrots, shredded chicken, gnocchi and remaining 2 cups of chicken broth to the pot.  Stir well and allow the soup to simmer again.  Once returned to a simmer, add in the spinach and stir to wilt.  
  • Add the half and half, thyme and oregano to the soup and stir well.  Bring back to a simmer then serve.  Top with grated parmesan if desired.  

11 comments:

heather @itsyummytomytummy said...

I love Chicken and Gnocchi soup! mmm. delicious. Hope you stop b y and check out my take on peanut butter chocolate squares using Biscoff Spread! http://itsyummytomytummy.blogspot.com/2012/07/biscoff-graham-cracker-squares.html

colleen said...

Funny how 80 degrees is cool enough for soup! :) Looks delicious.

Heather Lynne said...

YUM! I ave had a similar soup and it's amazing. Yours looks great as well.

LaPhemmePhoodie said...

We have had crazy hot weather too. The one day it dropped to the 80's I was so excited that I made soup. Too funny that we have to consider that cooler weather. Can't wait for fall!

Jennifer Sikora said...

So glad you liked the soup!!

Daniel Saraga said...

great idea cooking the gnocci in the soup. It infuses the flavour all the way through. Looks very tasty!

Miz Helen said...

Hi Amy,
What a great soup it looks delicious. Great selection for SRC!
Miz Helen
Group B SRC

Trisha said...

This looks like a nice hearty soup, perfect for when the weather cools down!

A Scientist in the Kitchen said...

Perfect for the weather we're having now!

Lynne said...

Your soup looks wonderful! I enjoyed making your red wine sangria. Thanks!

Lisa~~ said...

Your soup sounds delicious and a wonderful way to enjoy gnocchi.

If you haven't already, I'd love for you to check out my group "A" SRC entry: Double Chocolate Mousse Cake.

Lisa~~
Cook Lisa Cook