Chicken Soup with Gnocchi
IntroductionBasic chicken soup but with gnocchi in place of noodles and fresh spinach for extra veggies and vitamins. Basic chicken soup but with gnocchi in place of noodles and fresh spinach for extra veggies and vitamins.
8 ounces dark rotisserie chicken meat, no bones/skin
12 ounces white rotisserie chicken meat, no bones/skin
4 large carrots, cut into thick half rounds
3 large parsnips, cut into thick half rounds
3 large stalks celery with leaves, cut into thick slices
3 cloves garlic, chopped
5 ounces fresh spinach, julienned
1 large onion, cut into large chunks
8 cups (2 boxes) chicken stock (preferred Kitchen Basics)
2 cups water
2 cups potato gnocchi, fresh, dried, or frozen
1 tablespoon extra virgin olive oil
3 sprigs fresh thyme
4 sprigs fresh Italian parsley
You can had anywhere from 1/4 cup to 1 cup whole cream to the soup if you like it creamy. If you won't eat all of it right away, only add gnocchi, spinach, and cream (if using) to the amount you will be serving. Save the rest for the next day's lunch. The spinach doesn't keep it's bright green color after having been cooked.
Heat stock pot over medium high heat. Add olive oil and when shimmering add carrots, parsnips, onion, and celery. Cook about 5 minutes or until lightly softened. Add garlic and cook until fragrant, about another minute. Add stock and water and tied herbs and bring to a boil. Lower heat and simmer for 15 to 20 minutes or until vegetables are fork tender.
Meanwhile, cook gnocchi as directed and drain.
Add shredded chicken and julienned spinach to the pot. Season with salt and pepper to taste. Simmer until chicken is hot and spinach is wilted. Add gnocchi and serve.
Serving Size: Makes 8 servings about 1 1/2 to 2 cups each
Number of Servings: 8
Recipe submitted by SparkPeople user EILEENNP.