Chicken and Gnocchi Soup
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Chicken and Gnocchi Soup

I was not really planning on making this dish because I have been making a lot of soup, stew, and chili recipes lately. Then I thought how much I really love homemade gnocchis. Every time I make Gnocchis, I somehow forget how much of a pain in the ass they are. Probably because while I am eating them, I am so overjoyed with how they taste. Normally, I make them like I would a normal pasta and just dump sauce on them so I wanted to try something different and I had most of the ingredients already. While the soup was really good, the next day was even better!
I did not add any salt to this but the day I made it, we definitely needed to add salt. After you let it sit overnight, some of the salt seeps out of the gnocchi and it no longer needs any salt. I would hold off on salt and salt it as you see fit while eating it.

BoredOfTheInternet

Ingredients

7-serving
  1. 1/2 lb Bacon
  2. 1 White Onion
  3. 2 Carrots
  4. 3 Celery Stalks
  5. 5 Cloves Garlic
  6. 1 Tablespoon Chicken Better Than Bouillion
  7. 1 teaspoon Basil Dried
  8. 1 teaspoon Oregano Dried
  9. 1/2 teaspoon Thyme Dried
  10. 2 Cups Chicken Cooked
  11. 1/2 lb Spinach Frozen
  12. 2 12 oz Milk Evaporated Cans
  13. 2 Tablespoons Cornstarch
  14. 1/2 Gnocchi Recipe of (see below)
  15. to taste Salt (see note above)
  16. 4 Russet Potatoes Large (about 2 lbs)
  17. 1 Egg , beaten
  18. 1 1/2 Cups Flour
  19. 2 Tablespoons Parmesan - Reggiano , shredded
  20. 1 Tablespoon Olive Oil
  21. 1 Tablespoon Unsalted Butter
  22. 1 teaspoon Kosher Salt
  23. 1/4 teaspoon Pepper Ground

Method

80 mins
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    Start by preparing the gnocchis; center a rack in the oven and preheat to 425 degrees F.

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    Prick each potato several times with a fork and place on a baking sheet or a roasting plan in a single layer.

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    Bake the potatoes until the potatoes are tender enough to be pierced with a small knife (about 60 mins).

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    Remove the potatoes from the oven and let them cool slightly. They should be cold enough where you can handle them but still steam when you cut them open (about 6 - 10 mins).

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    Cut each potato in half, lengthwise, and scoop out the flesh. Pass the flesh through a potato ricer over a bowl.

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    Using a wooden spoon, gently stir in the beaten egg, parmesan cheese, olive oil, melted butter, and 1/2 cup of flour.

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    The mixture should be stirred only until just combined and add more flour as needed 1/4 cup at a time. Add just enough flour so the dough holds together, no more. You should knead no more than 1 minute. The final product should be soft, smooth, and a little sticky.

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    On a well floured surface, tear off a chunk of dough about the size of lemon and roll out the dough into 3/4 inch diameter logs.

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    Repeat the step for all the dough.

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    Each each log crosswise every 3/4 inches. Make the gnocchis either with the back of a fork or with your finger tip. Place the gnocchis on a baking sheet and freeze

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    While the Gnocchis are freezing, start the soup; cut the Bacon into bite sized pieces, dice the Onion, peel and shred the Carrots, and chop the Celery.

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    In a large stock pot, combine the Bacon, Onion, Carrots, and Celery. Heat over medium to medium-low heat. Cook until the onion is soft (about 5 minutes).

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    Mince the Garlic. Add the Garlic, Bouillon, Basil, Oregano, and Thyme. Cook for an additional minute.

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    Add in the Chicken and Spinach. Cook until the Spinach is thawed (about 3 - 4 minutes).

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    Add in the Evaporated Milk. Refill each Milk can twice with water and add it to the pot. That is 4 additional cans of water or 48 fl oz.

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    Mix the Cornstarch with 3 or 4 Tablespoons warm water in a small bowl until well mixed.

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    Stir in the Cornstarch into the soup.

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    Increase the heat to medium-high and bring to a boil, stirring occasionally.

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    Once the soup is boiling, add 1/2 of the Gnocchi (freeze the other half to use later). Cook an additional minute

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