Monday, November 12, 2012

Secret Recipe Club-Chicken and Gnocchi Soup

Secret Recipe Club


My assignment for November for Secret Recipe Club was the blog It's Yummy to My Tummy.  This blog was started by Heather in 2010.  She chose an apt name for her blog.  It is loaded with delicious recipes, all of them  "yummy to the tummy."

I went through every post in her blog and found many great recipes to try like Baked Doughnuts (I must finally use my new doughnut pan),  Cheese and Fruit Danish,  and Grandma’s Cinnamon Rolls.  Several that are great for this time of the year:  Tootsie Roll Fudge, S’Mores Fudge, and one that is a big weird Soda Pop Jell-O Salad.

When I finally made a choice, I chose Chicken and Gnocchi Soup because I am always looking for new soup recipes, and I had cooked up some of my Stovetop Rotisserie Chicken (post to come on Wednesday) so I could have cooked chicken on hand.  Because I wanted a greater quantity of soup, I increased the recipe by half.  My recipe amounts reflect that.

Parmesan gnocchi was the only gnocchi that I could find at my grocery store.  The gnocchi had a packet of cheese and herb seasoning with it so I did add it to the soup.

I was pretty sure that I would not be able to get the spinach by my hubby, so my solution was to use a bag of frozen spinach, put a small amount in my bowl when the soup was served, and  put it in the microwave for 1 minute or so.  This worked very well, I had my soup with spinach, and hubby had his without.  Of course, I had to add my ever-present red pepper.  I have listed it as optional.

This was a very good soup, and I will be making it often so I am going to have to start making my own gnocchi.  I also think that this would be good made with tortellini.



Chicken and Gnocchi Soup (adapted from It's Yummy to My Tummy blog)
4 T. butter
1 T. extra virgin olive oil
3/4 c. finely diced celery
3 cloves garlic, minced
1 1/2 c. finely diced onion
1/2 c. finely diced red pepper (opt.)
1/3 c. flour
2 cans (14 oz.) chicken broth (4 c.)
1 c. shredded carrots
3/4 t. thyme
1 qt. half and half
1 c. whole milk
1 1/2 c. diced cooked chicken
1 1/2 c. spinach, chopped
1 1/2 lb. gnocchi, cooked according to package directions
salt and pepper to taste

Melt butter and olive oil together in a soup pot.  Add celery, garlic, onion and red pepper.  Cook until veggies are beginning to get tender, about 10 minutes.  Stir in flour and blend well.  Slowly stir in chicken broth, carrot and thyme.  Cook gently until veggies are tender.  Stir in  half and half, milk and chicken.  Bring to a gentle simmer.  Cook about 5 minutes.  Add spinach and cook a few more minutes or until the spinach starts to wilt.  Serve with a sprinkle of parmesan cheese if desired.  Makes  6 to 8 servings.


Go and spend a little time at It's Yummy to My Tummy.  You will be glad you did.

Linking to:  Ingredient Spotlight

9 comments:

  1. Your soup looks great! Perfect for these cooler fall days we have been having. I love how easy it comes together, especially with a few leftovers in the fridge- perfect to add into your meal plan line-up that is for sure. Thanks for featuring my recipe for it this month's SRC! I hope you stop by and check out the chocolate cupcakes for this month's reveal as well! :)

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  2. Looks like a hearty, soup for cold winter nights! Great SRC choice!

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  3. Sounds delicious. I've got it pinned.

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  4. It looks delicious. I'd definitely keep the spinach in it. I also love red pepper.

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  5. Sounds like a great soup! I love gnocchi and do want to try making my own one day:@)

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  6. Oh my gosh, that looks great. I love soup, and we try to make it once a week during the cooler weather. This one will definitely be going on our rotation!!

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  7. Looks like the perfect soup for these colder nights.

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  8. Loy,
    This looks delicious, and this is a great recipe for the SRC.
    Have a good week!
    Miz Helen

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I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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