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Chicken Gnocchi Soup (Volume 4)

Course Soup

Ingredients

  • 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

Instructions

  • 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.

Notes

Send us your recipes

We need recipes! Upcoming monthly topics include breads, Asian-inspired dishes, diabetic-friendly and gluten-free recipes. Please email submissions to finestcooking@icl.coop or mail them to Finest Cooking c/o Illinois Country Living, P.O. Box 3787, Springfield, IL 62708. Please include your name, address, phone number (for questions), and the name of your electric cooperative. Recipes not included in the magazine can be found on our website at icl.coop/finestcooking.