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