My family loves my version of chicken Gnocchi ochi soup when it’s a frigid winter day. Being that today is supposed to be the coldest day of the year I decided to make it.
Chicken Gnochi soup
3 shredded chicken breasts
1 Onion – diced
3 Carrot – cut into strips
2 Celery – diced
6 toes Garlic – minced
Fresh Parsley/basil/rosemary/oregano
3 bay leaves
1 pound fresh Spinach
1 pound Gnocchi (fresh or store bought)
2 cups Chicken stock
3 tablespoon butter
2.5 tablespoons flour
2 -3 cups Half and half
2 tablespoons Chicken base
Crushed red pepper
cayenne pepper
SPG (salt pepper garlic mixture)
2 part course ground pepper, 2 part fine ground pepper, 1 part salt, 1 part garlic)
Top with fresh grated parm cheese
#winterfood #warmsoup #chickensoupforthesoul
#chickengnochisoup
After you have all your items prepped and ready… heat up your Dutch oven on a medium heat.
Render down your carrot, onion and celery in a good olive oil with some cayenne and crushed red pepper. I use a cold pressed extra virgin olive oil. When the onions are clear and the carrots are tender, add in the butter and flour and make a quick blond roux. When the roux has come together and the flour cooked out, add the fresh herbs, garlic and chicken stock. Bring to a boil, reseason and add in 2 cups of the half and half. Bring it back to a boil and add in the chicken base.
At this point you have a decision to make. Is the soup thick enough or would you prefer it thinner. If you want it thicker leave it be, it will thicken up when you add the chicken and the Gnocchi. If you want it thinner add more half and half or chicken stock. Personally I add another cup of half and half and another teaspoon of chicken base.
Bring it back to a boil, then let it simmer for 30-45 minutes, stirring occasionally to ensure that you don’t scorch. Be careful here and don’t let it boil to terrible much or your cream will separate.
After it’s all come together check your seasoning and adjust as needed. When you are happy with the seasoning level, add in your chicken and Gnocchi. After ten minutes add in your fresh spinach. When the spinach has cooked down, it’s time for your final seasoning check. Odds are you’ll want to add a touch more salt and pepper.
When you serve this, top it with the fresh parmigiana.
One note- this dish is really fantastic with some diced artichoke hearts thrown in with the onion and carrot. I didn’t do that this time; but, only because I didn’t have any one hand.
Enjoy.
When I made this today, I inadvertently told my wife I would be making chicken noodle soup. She was rather disappointed as neither of us are ill, and we both like big bold flavors.
When she got home and discovered I made this she was all giddy and happy.
If you make this, let me know what you think.