Chicken Gnocchi Soup

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 1 hour

食材

2 tbsp olive oil

2 lbs chicken breast

3 tsp dried thyme (divided)

1 and 1/2 tsp salt

1/4 tsp pepper

3 tbsp salted butter

3 stalks celery, diced

4 large carrots, diced

1/2 a large yellow onion, diced

2 medium cloves of garlic, minced

1/4 tsp italian seasoning

2 tbsp all-purpose flour (16 grams)

5-6 cups chicken broth (or vegetable broth)

1 16 ounce package gnocchi (I don't use frozen - I use the shelf stable type you find in the pasta aisle.)

1 and 1/2 cups half and half (Or milk)

1 cup fresh spinach (optional)

步驟

Cook Chicken: Heat olive oil in large dutch oven or soup pot. Season the chicken breast with salt + pepper and 1 tsp thyme. Cook chicken, flipping occasionally to help it cook evenly, until done (no longer pink in the middle). Let rest on a plate until later. You may need to cook the chicken in batches so as not to crowd the pot. Note: If you let any of the chicken get dry and you end up with black bits in the bottom of your pot, you may want to start the rest of the soup in a new pot for the sake of flavor. Brown bits are fine - that's flavor! We just don't want to build our soup on top of burnt residue. Note: See tip below for a shortcut option with the chicken.

Make the Soup: Roughly chop your carrots and celery, and dice your onion and garlic. Melt butter in the pot you cooked yoru chicken in. Add the celery, carrots, onion, garlic, remaining 2 tsp of thyme, an extra pinch of salt and pepper, and the Italian seasoning. Cook on medium-high heat, stirring frequently, for 12 minutes. The carrots + celery will have softened but won't be completely tender.Add the broth to the pot and bring to a boil. Then, lower to a simmer and cook for 10-15 minutes, stirring occasionally, or until the carrots and celery have softened. Cut the chicken into chunks and add to the pot with the uncooked gnocchi. Let the soup boil for just 2-3 minutes to cook the gnocchi. Then, turn the reduce the heat to low and slowly add the half & half. Stir in the spinach - the heat of the soup will wilt it. If you want your soup a bit thicker, add a tablespoon of flour or cornstarch into a small bowl with 2-3 tablespoons of the soup. Stir together until combined and smooth. Stir this into the soup and bring it to a simmer. Cook for a few minutes to allow this mixture to thicken the soup a bit and cook out the raw flour taste. Troubleshooting Tip: I have had the soup split a bit after adding the half and half. This can happen if the heat is too high when you add the half and half. If this happens, you'll see the butter separating on the top of the soup. Lower the heat and add an ice cube, then whisk constantly. This can help shock the soup back together. If it doesn't help a ton at first, add a second ice cube and repeat. I've never had to add more than 2 to fix it when I've had this happen.

Serve + Store: Serve warm with crusty bread - the best! Store leftovers in the fridge for up to a week. The creamy soup base will thicken up in the fridge, but it will smooth back out when reheated in the microwave or on the stove!Soup can also be stored in freezer-safe container in the freezer for 2 months. Move to fridge a day before using to let it thaw.

營養

• 每份大小: 1 bowl
• 卡路里: 389 kcal
• 總脂肪: 17 g
• 飽和脂肪: 7 g
• 不飽和脂肪: 7 g
• 反式脂肪: 0.2 g
• 膽固醇: 103 mg
• 鈉: 1407 mg
• 總碳水化合物: 30 g
• 膳食纖維: 3 g
• 總糖: 5 g
• 蛋白質: 30 g