There’s just somethin’ about cooking that sends my heart aflutter, but here’s the kicker—it’s gotta be chicken. And not just any old chicken recipe, no sirree, I’ve got a soft spot for Chicken Gnocchi Soup. Now, isn’t that a sight for sore eyes?
Alright, let’s get down to brass tacks. If we’re talkin’ Chicken Gnocchi Soup, we’re talkin’ fresh, creamy, and packed with veggies. Not to blow my own horn or anything, but my soup has been described by my friends as one hearty bowl of heaven.
Making it, there’s more than meets the eye; it’s a labor of love starting with sautéing finely chopped onions, celery, and garlic together. You can’t rush love, and this is no exception. There’s just something comforting about the smell of veggies sizzling in the pan.
Just when the veggies are brown and those onions translucent enough to flirt with, in the pan goes the chicken, freshly seasoned with thyme, rosemary, and a hit of salt. Getting it all golden-brown feels like winning the lottery, believe you me!
The best part? Rolling the dough for gnocchi, those tender little dough dumplings. Gosh, isn’t it therapeutic? Nothing beats the charm of handmade gnocchi, as fluffy as a cloud and as soft as a baby’s cheek.
Well, into the pot they all go, simmering gently in a bath of chicken stock and milk, until it becomes a soup to write home about.
By Jove, I’ve got my mouth watering just thinking about it. Seriously, if you haven’t tried Chicken Gnocchi Soup, what on earth are you waiting for? Hop on the bandwagon and stir up a pot of this heavenly goodness. Bon appétit!
Cluck, Pluck, Luck: Your Chicken Masterpiece Awaits!
• Start by heating a drizzle of olive oil in a large pot over medium heat.
• Toss in one finely diced onion, two thinly sliced celery stalks, and three minced garlic cloves. Sauté until the onions are translucent.
• Add in two boneless, skinless chicken breasts, cut into bite-sized pieces. Season generously with thyme, rosemary, salt, and pepper. Cook until the chicken is golden-brown.
• Stir in a tablespoon of flour until fully coated.
• Add one cup of diced carrots and one cup of chopped spinach. Sauté for a couple of minutes until the spinach wilts down.
• Pour in four cups of chicken broth and one cup of milk.
• Now for the gnocchi: Mix one cup of potato, two cups of flour, and one egg in a large bowl. Roll the dough into thin logs, and cut into half-inch pieces.
• Drop the gnocchi into the soup, stirring occasionally to prevent sticking.
• Allow the soup to simmer for around 20-25 minutes, until the gnocchi is cooked and the soup has thickened slightly.
• Season with salt and pepper to taste.
• Dish it up hot and garnish with freshly grated parmesan cheese.
• Enjoy your homemade Chicken Gnocchi Soup!
Chick ‘n’ Flip: Bon Appétit with a Feathered Twist!
