Chicken and Gnocchi Soup
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The soup freezes well and is great reheated in the microwave.
4-5 cloves garlic, finely chopped
1 small onion or 1/2 red onion, chopped finely
1 rotisserie chicken
1 box (16 ounces) chicken broth
1 pint heavy cream
1 jar (8 ounces) Alfredo sauce, any type
1-2 tablespoons butter
Salt and pepper to taste
1/4 teaspoon each (or more, to taste), in any combination, sage, tarragon, parsley, garlic powder and rosemary
1 package (16 ounces) gnocchi (potato or regular)
2 cups sliced or shredded carrots
2 cups sliced celery
1 cup chopped spinach
1/4 cup Parmesan cheese
Milk, for more liquid.
Other vegetables like peas, broccoli and cauliflower.
Saute garlic and onions in olive or vegetable oil in a large soup pot or dutch oven over medium heat. Pull cooked chicken meat from the bone and add to the pot; continue to saute until onions are translucent. Add 2-3 cups chicken broth or water, heavy cream and Alfredo sauce. Add butter, salt, pepper and desired spices. Simmer to warm through, about 5 minutes. Add gnocchi. Simmer for 10 to 15 minutes more. Add carrots, celery, spinach and Parmesan cheese. At this point, if you need to add more liquid, use a little milk.
Cover soup and reduce heat. Simmer until gnocchi and vegetables are tender.
Serve with crusty bread and a salad or fruit.
Kathleen Little, Milan