Makes about 9 cups
1lb chicken breast
2 bouillon cubes or 2 tsp better than bouillon
1 cup celery - chopped
1 cup white onion - diced
1 cup shredded or matchstick carrots
1 tbls minced garlic
1 tbls ghee
4 cups chicken broth - I used the broth from the slow cooker when I cooked the chicken.
Salt and pepper - to taste
1.5 tsp thyme
1.5 tsp rosemary
1/4 tsp nutmeg
16 ounces potato gnocchi - you can find this at the Creston Hy-Vee in the pasta section.
1 cup milk - extra 1/2 cup if making the roux.
1 cup heavy cream
4 oz fresh spinach
1/2 cup shredded parmesan or Romano cheese - I used parmesan but Romano would be yummier I think! This is optional and won't change much with flavor if you don't have it.
Instructions
Cook chicken in slow cooker - I added 4 cups water and the bouillon.
Cook 3 hours on high for thick chicken breasts.
After chicken is done, shred and reserve broth for later. I also strained all fat off of it.
To cook Gnocchi I followed the directions on the back of the package and added it at the end. You can however, add it to the whole pot when you boil for 3-4 minutes below. I find cooking it separately and adding at the end gives me more control on texture.
Heat ghee in a large pan or pot over medium. Add celery, onions, and carrots and saute for 3-4 minutes until onions are translucent. Add garlic and cook another 2-3 minutes.
Add chicken broth and all spices, bring to a boil. Boil for 3-4 minutes before reducing heat to a simmer and cooking for 10 minutes. If celery isn't tender, cook a couple more minutes.
Stir in milk and cream.
You can simmer till this gets a bit thicker but I didn't have time so I made a roux using 1 tbls butter and 1 tbls flour then whisked in 1/2 cup milk till there were no lumps and added to the soup mixture.
Add spinach and chicken then cook another 1-2 minutes until spinach is tender.
Add gnocchi if you cooked it separately.
Salt n pepper to taste.
Once in serving bowls sprinkle parmesan or Romano cheese on top of soup.
NOTES:
If you find this is too thick, just add more milk. If it's too thin cook it down before adding the gnocchi or add some more of the roux mixture.
The gnocchi doesn't hold help too well being leftovers. The texture will be a little mushy. If you are making extra only cook enough gnocchi for that meal.
DISCLAIMER - I measure spices and cook time with my heart so these are all approximate measurements and times!
Comments
Post a Comment