It’s soup season. Get out your biggest pot for stews. Season your cast iron. It. Is. COLD.
And, Creamy Chicken Gnocchi Soup will be your greatest companion these chilly fall days into freezing fall nights. So simple, so fast, and will warm you right down to your tippy toes. It’s a feast worth getting your china out for.
There has been no end to work lately. I don’t know about you but these longer workdays have me tired, a little worn, and uninspired when it comes to dinner. I’d rather just throw it all in a pot and watch it simmer, pick up a baguette from Grand Central, and call it good. Call it – very good.
My friends at Oregon Fruit are celebrating their 85 years in business this month and I’ve been helping them get the word out. They’re hosting a storytelling giveaway to glean all the cherished moments you’ve had with the product. They’re choosing 3 winners who will receive a kitchen aid mixer, a year supply of Oregon Fruit. AND! The opportunity to give 1000 to the hunger-relief charity of your choice. I mean, do I get to work with some incredible brands or WHAT!? You must enter by Halloween day. You can enter here or simply leave a message at 1-888-85YEARS.
Okay, then. It’s time to dust off your sweaters from under then bed. Start thinking about your holiday greeting cards and make a list of all the fall baking you must complete. It’s definitely time to find the special moments in these fall days. I hope they serve you well. Take a walk, make some creamy chicken gnocchi soup, splash your boots in a puddle, roast some pumpkins.
Creamy Chicken Gnocchi Soup
Creamy, garlic-y, Chicken Gnocchi Soup for all the cold nights.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
2 tablespoons olive oil
2 chicken thighs, cubed
1 medium yellow onion, diced
2 large carrots, diced
2/3 cup red bell pepper, diced
2 cloves garlic, diced
1 teaspoon fresh rosemary, chopped
1 tablespoon Chicken Better Than Boullion
1/4 cup butter
1/3 cup flour
2 cups whole milk, or half and half
2 cups chicken stock
1 17.5 ounces bag of pre-made gnocchi
1 teaspoons salt
1 teaspoon pepper
2 large handfuls of fresh spinach or kale
Instructions
In a large soup pot or dutch oven, add olive oil and place over medium/high heat. Once the olive oil has heated up and thinned, add in the chicken thighs. Cook for about 5 minutes until they’re no longer transparent.
Add in the onions, carrots, red pepper with a pinch of salt, and stir to deglaze the pot. Add in the garlic, rosemary, chicken bullion, and cook for another minute.
Add in the butter until melted then add in the flour, stirring to coat all the ingredients so that there is no longer visible dry flour. Cook for another 30 seconds then add in the whole milk all at once. Continue to stir until thickened slightly. Add in the chicken stock and bring up to a boil.
Once the soup is boiling, add in the gnocchi and continue to cook for a few minutes until the gnocchi starts to float to the top. Add in the spinach, salt and pepper and cook until the spinach has wilted.
Add more salt and pepper to taste. Serve with crusty bread and parmesan Reggiano.
The flavors and texture of this soup are reminiscent of chicken pot pie filling… so cozy, warming, and very filling. We will be making this hug in a bowl regularly all winter.
★★★★
OH yes! Totally!! Thank you, Rebecca!