January 13, 2015

My version of "Chicken Gnocchi Soup"

I'm reprinting a recipe that I came up with a few years ago....  

My version of "Chicken Gnocchi Soup"


1 10 oz. bag matchstick carrots (or 2-3 thinly cut carrots)
2-3 stalks thinly sliced celery
4 chicken breasts, diced
Approx. 8 oz. of fresh baby spinach 
1  16 oz. bag frozen potato gnocchi (I used Mama Rosie's brand) Cook gnocchi according to the pkg. 
(diced onions optional)

Cook the carrots, celery and chicken in a covered, large stock pot with just enough water to cover. 
When the veggies and meat are thoroughly cooked, do not drain. Add the following...

1 family size can of cream of chicken soup
1 regular size can of cream of (what ever you like) chicken, celery or mushroom soup
2 large soup cans of water or use the broth from cooking down the chicken! (You can also use milk or half & half if you'd like!)

Mix well and heat the soup, but don't bring to a boil. At this point, drain and stir in the gnocchi as well as the fresh baby spinach and turn off the heat and now you are ready to serve.... 

Delicious in a bread bowl or in a regular bowl!! A definite hit with my family!! ENJOY!

Tweak the recipe to find how you like it best!! I don't measure very well, so if you like a heartier soup, double up on the spinach or add an extra bag of gnocchi!! You can easily change anything in this soup.... add extra cans of cream of soup, more or less chicken, use a whole chicken and cut up the meat, add mushrooms....   so many ideas!! 

This is delicious and I can't wait to make it again!! 


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