Chicken and Gnocchi Soup
- 3 cup half and half (you can use heavy cream or whipping cream)
- 2 tbsp all-purpose flour
- 2 tbsp butter or any type of oil (I'm using vegetable oil spread)
- 1 carrot, shredded
- 1 onion, diced
- 1 chicken breast, cubed into bite-sized pieces
- 1 bunch of baby spinach
- 1 palm-full of dried Italian herbs
- 4 cup of cold water
- 1 packages store-bought gnocchi or you can use a homemade recipe
- Dice your onion, shred your carrot, and slice your chicken.
- In a large pot, heat your preferred oil on medium-high heat and add your chicken.
- When all sides of the chicken are seared, add in your flour and coat the chicken.
- It will absorb all of the oil in the pot and will stick to the bottom of the pot, that is alright!
- It is FLAVOR, my friends!
- After about 2 minutes of cooking the flour and chicken, add in your carrots and onion.
- Add in a little salt, just to sweat the carrots and onion.
- After 5 minutes of those veggies working out (sweating and turning translucent), slowly add in your cold water, scraping the bottom of the pot with a wooden spoon to loosen up the FLAVOR at the bottom of the pot.
- When your water starts to simmer, add in the cream and stir until it comes to a simmer.
- (About 5 minutes)
- Remember when I said a "palm-full of dried Italian herbs"?
- I literally meant it.
- Add it into the simmering pot and stir to combine.
- This is also a good time to taste and season your soup.
- Add in salt and pepper to your liking.
- Remember to always taste as you go!
- Grab that bunch of spinach and stir it into the soup.
- It will wilt down in about 5 minutes.
- Meanwhile, get your gnocchi ready.
- Oh, hey, I have a recipe of potato gnocchi for this occasion!
- Boil gnocchi according to its instructions and add it to the soup!
- Voila!
- You are done!
- I hope you enjoy!
flour, butter, carrot, onion, chicken, baby spinach, palmfull, water, storebought gnocchi
Taken from cookpad.com/us/recipes/350263-chicken-and-gnocchi-soup (may not work)