We aren't having a very cold December here in the Buffalo area, if you can believe it. In fact, we haven't even had a measurable snow fall yet! It's crazy and we've actually broken a record for the latest measurable snow fall. It's been in the 40s and 50s, which is unheard of in December if Buffalo. It doesn't feel like the holidays at all. But, that doesn't stop me from making and consuming cozy warming soups. It's high soup season in my kitchen!
Now, as I'm sure I've mentioned before, my husband isn't always a huge soup fan. It's gotta be a really hearty soup for him to feel like it's a full meal. This soup definitely fits that bill because it's full of vegetables, chicken, and little gnocchi pillows - it's a complete meal with a thick and creamy broth. A hearty bread is never a bad idea to sop all the leftover broth at the end! This soup will serve about four people. It's perfect for a wintery evening or afternoon.
Chicken, gnocchi, and spinach soup
2 tablespoons olive oil
2 medium carrots, diced
2 celery ribs, chopped
1 medium yellow onion, chopped
salt and freshly ground black pepper
2 garlic cloves, minced
about 1-1/2 lbs. boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
1 teaspoon dried parsley
1-1/4 teaspoons Italian seasoning
4 cups chicken broth
1 cup half and half (or whole milk)
1/4 cup all-purpose flour
1 lb. package prepared gnocchi
1/4 lb. baby spinach
freshly grated Parmesan cheese, for serving, optional
In a large soup pot or Dutch oven, warm the olive oil over medium heat. Add the carrots, celery, and onion along with a good pinch of salt and a couple grinds of pepper. Stir well and cook until the onions begin to turn translucent. Then stir in the garlic.
Stir in the chicken, parsley, and Italian seasoning. Continue to cook until the chicken is browned and cooked through, about 7-8 minutes. Then stir in the chicken broth.
In a glass measuring cup or small bowl, whisk together the half and half (or milk) and flour until not lumps remain. Whisk into the soup. Let the soup come to a boil and reduce to a simmer. Cook, stirring occasionally, until the soup thickens.
Stir the gnocchi into the pot and bring the soup up to a low boil. Continue to cook until the gnocchi is floating and cooked through. Stir in the spinach until just wilted and adjust seasoning as needed. Serve hot topped with Parmesan cheese, if desired.
What was I cooking one year ago?: chocolate chip butternut squash oatmeal cookies
Two years ago?: Concord grape tart w/ cinnamon crumble
Three years ago?: clementine & anise seed cookies
Four?: Guinness gingerbread
5?: Swedish meatballs