Chicken Gnocchi Soup

Original Recipe by Tiffany of Creme de la Crumb

Ingredients

  • 2 boneless skinless chicken breasts

  • 4 Cups low sodium chicken broth (1 carton) (alternatively 4 cups of water with a handful of cloves and a bay leaf)

  • 1 stalk of celery (64g), chopped

  • ½ white onion, diced (alternatively 1 small Vidalia onion)

  • 2 cloves garlic, minced

  • ½ cup shredded carrots

  • 1 Tbsp olive oil

  • 4 Cups low sodium chicken broth (1 carton) (chicken stock or bone broth works well too)

  • Salt and pepper (a couple grinds of pepper and a few pinches of salt)

  • 1 tsp thyme

  • ½ tsp of nutmeg (½ freshly grated nutmeg pod)

  • 1 lb. (16 oz) potato gnocchi

  • 2 Cups half and half (or Soy Milk for lower cholesterol)

  • 1 Cup frozen spinach

  • Parmesan Cheese (about a ¼ Cup)

Instructions

  1. Bring 4 cups of broth (or 4 cups of water with a bay leaf and a handful of cloves) to a rolling boil. Add whole chicken breasts to the broth, cover, and remove from heat. Allow to stand for 1 hour to fully poach the chicken.

  2. While chicken poaches, prepare vegetables: chop celery, dice onion, mince garlic, and shred carrots.

  3. When hour has completed, remove chicken from broth (or water) and dice into bite sized pieces. Set aside.

  4. Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, carrots, salt, pepper, and thyme and sauté for 2-3 minutes until onions are translucent or almost caramelized.

  5. Add chicken and chicken broth to the pot and bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.

  6. Stir in half and half and spinach. Grate in as much parmesan cheese as your heart desires, I usually grate in an ounce or two. Cook for another 1-2 minutes until spinach is tender. Taste, add salt, pepper, and parmesan if needed, and serve.

Ezra Bale