creamy chicken gnocchi soup

creamy chicken gnocchi soup | drag it through the garden

It has gotten pretty darn cold here in St. Louis for the region. Now, if this were Chicago or any part of Northern United States (or Canada), I would be telling a different story. But, at least for me, it’s the perfect weather for a warm bowl of soup… perhaps some creamy chicken gnocchi soup? I would definitely be all in for that.

It snowed all day here on Monday (that was New Year’s Eve). So, I was trapped in the house since my little car can’t get up and down the hills in my subdivision with the slightest covering of snow. And my parent’s big four-wheel drive SUV was down at the Lake of the Ozarks with the two of them.

So, it was just the dogs and me here all by ourselves. And all the things that go bump in the night.

I do surprisingly well by myself when I am alone in my apartment at school. Well, besides the incident when I swore there was someone going door-to-door murdering people in their sleep.

But, being alone here? It wouldn’t have been so bad if both of the dogs hadn’t started growling at absolutely nothing. And then started doing their freaking-out barking. At 2:00 am.

And that’s when every single creak and crack turned into someone trying to break into the house.

Turns out the dogs were just growling at the deer in the backyard. I checked the next morning and there were deer tracks all over the place.

But, no worries. I survived. And now all I want is a bowl of this chicken soup… or any soup for that matter.

creamy chicken gnocchi soup

Makes 4 to 6 servings

Ingredients:
1 tablespoon olive oil
1 small onion, chopped
2 carrots, sliced
½ teaspoon dried thyme
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups fat-free half and half
1 cup milk
1 10.75-oz. can chicken broth (plus one can water)
1 lb. gnocchi
2 poached chicken breasts, chopped (or you can just buy prepared rotisserie chicken)

In a Dutch oven or large pot, heat olive oil over medium heat. Add in onions, carrots, and thyme and cook until vegetables are tender, about 5-10 minutes (depending on how thick your carrot slices are). Add garlic and cook for about 1 minute, until fragrant, stirring frequently.

Add flour and cook for about 1-2 minutes, until the flour just turns golden. Slowly whisk in half and half, milk, chicken broth, and a can of water. Bring to a boil and then reduce to simmer. Continue simmering for about 5 minutes, until mixture is thick, stirring occasionally. Stir in gnocchi and continue to simmer for about 3-4 minutes, until gnocchi is cooked through. Add chicken and cook for about 2 minutes, until warmed through. Serve.

Source: Slightly adapted from Mel’s Kitchen Café

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