Chicken Gnocchi Soup

Un-BEAT-able Recipes
Volumes 2, 3 and 4

Who: Chester High School Music Dept.
Cost: $7.50 each, includes shipping
Details: Soft-backed, comb bound
Pages of recipes: varies
Send checks to: Vicky Beers, Chester Music Patrons,
711 Palestine Rd., Chester, IL 62233,
or call 618-615-2708.

Chicken Gnocchi Soup (Volume 4)

Course Soup


  • 3 -4 Boneless skinless chicken breasts
  • 4 T. butter
  • 1 c. chopped celery
  • 14 oz. chicken broth
  • 16 oz. gnocchi (pasta found with dry pasta or refrigerated section)
  • 1 c. fresh spinach
  • 2 T. olive oil
  • 1 c. shredded carots
  • 1/4 c. flour
  • 1 t. garlic minced
  • 1 qt. half and half


  • Cook chicken with olive oil, salt and pepper. Dice or shred chicken when cooled.
  • Meanwhile, add butter, garlic, carrots and celery to pan. Saute’ until tender.
  • Add flour to form a roux. Add half and half and broth and stir. Add chicken and bring to a boil.
  • Turn down to simmer while cooking gnocchi according to package directions.
  • Drain gnocchi, add to soup along with spinach. Heat through and serve.


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