Creamy Chicken Gnocchi Delight

Description

Indulge in the warmth of a creamy, richly flavored soup that perfectly blends the tender textures of chicken and gnocchi with a medley of fresh vegetables. The Creamy Chicken Gnocchi Delight is not just a dish but an experience, ideal for chilly evenings or when you’re in the mood for something comforting and satisfying.

Ingredients

• 6 cups chicken stock or broth
• 1 pound yellow potatoes, peeled and diced into half-inch pieces
• 1 cup leeks, divided (whites only, cleaned of sand and diced small)
• 1/2 cup diced celery, divided
• 3/4 cup fresh carrots, peeled, shredded and divided (shredded on large holes of a box grater)
• 1 bay leaf
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 2 teaspoons fresh garlic, minced fine
• 1 teaspoon dry thyme
• 1 teaspoon sea salt
• 1/2 teaspoon white pepper
• 1 pound fresh gnocchi
• 1 pound cooked diced chicken meat
• 2 cups half and half cream
• Pinch of freshly grated nutmeg
• 1 cup chopped fresh baby spinach, divided (one cup measured after chopping)

Step-by-step Directions

Step 1: Prepare the Soup Base

In a medium soup pot, combine the chicken stock, diced potatoes, half of the leeks, half of the celery, a quarter cup of the carrots, and the bay leaf. Bring the mixture to a boil, then reduce to a fast simmer and cook until the potatoes are tender, about 15 minutes.

Step 2: Sauté Vegetables

While the potatoes cook, heat butter and olive oil in a medium sauté pan over medium heat. Add the remaining leeks, celery, garlic, thyme, salt, and pepper. Sauté for 3 minutes, then stir in the remaining shredded carrots and remove from heat.

Step 3: Cook the Gnocchi

Bring a saucepan of salted water to a boil. Add the gnocchi and cook for 3 minutes. Use a slotted spoon to remove the gnocchi, setting them aside. Retain the cooking water for later use.

Step 4: Blend the Soup

Once the potatoes are tender, remove the bay leaf and puree the soup base using an immersion blender until smooth.

Step 5: Combine Ingredients

Stir sautéed vegetables into the soup. Add the gnocchi, half and half cream, cooked chicken, and a pinch of nutmeg. Simmer over medium heat until the gnocchi are tender. Incorporate half the chopped spinach, reserving the remainder for garnish.

Servings & Preparation/Cooking Time

The recipe serves approximately 6 people. Total preparation is about 45 minutes, with a cooking time of around 25 minutes.

Tips for Storage & Reheating

• Store in an airtight container in the refrigerator for up to 3 days.
• Reheat on the stovetop over medium heat until simmering. Add a little water or broth if the soup has thickened too much upon cooling.
• Freezing is not recommended as dairy and potatoes may change texture.

Conclusion

With its rich flavors and comforting warmth, the Creamy Chicken Gnocchi Delight is perfect for a cozy night in or to impress guests. Its symphony of flavors and textures makes it a must-try recipe for lovers of hearty soups.

Creamy Chicken Gnocchi Delight

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 6 people 1x

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Description

Indulge in the warmth of a creamy, richly flavored soup that perfectly blends the tender textures of chicken and gnocchi with a medley of fresh vegetables. The Creamy Chicken Gnocchi Delight is not just a dish but an experience, ideal for chilly evenings or when you’re in the mood for something comforting and satisfying.

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Ingredients

Scale 1x2x3x

• 6 cups chicken stock or broth
• 1 pound yellow potatoes, peeled and diced into half-inch pieces
• 1 cup leeks, divided (whites only, cleaned of sand and diced small)
• 1/2 cup diced celery, divided
• 3/4 cup fresh carrots, peeled, shredded and divided (shredded on large holes of a box grater)
• 1 bay leaf
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 2 teaspoons fresh garlic, minced fine
• 1 teaspoon dry thyme
• 1 teaspoon sea salt
• 1/2 teaspoon white pepper
• 1 pound fresh gnocchi
• 1 pound cooked diced chicken meat
• 2 cups half and half cream
• Pinch of freshly grated nutmeg
• 1 cup chopped fresh baby spinach, divided (one cup measured after chopping)

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Instructions

1. Step 1: Prepare the Soup Base In a medium soup pot, combine the chicken stock, diced potatoes, half of the leeks, half of the celery, a quarter cup of the carrots, and the bay leaf. Bring the mixture to a boil, then reduce to a fast simmer and cook until the potatoes are tender, about 15 minutes.
2. Step 2: Sauté Vegetables While the potatoes cook, heat butter and olive oil in a medium sauté pan over medium heat. Add the remaining leeks, celery, garlic, thyme, salt, and pepper. Sauté for 3 minutes, then stir in the remaining shredded carrots and remove from heat.
3. Step 3: Cook the Gnocchi Bring a saucepan of salted water to a boil. Add the gnocchi and cook for 3 minutes. Use a slotted spoon to remove the gnocchi, setting them aside. Retain the cooking water for later use.
4. Step 4: Blend the Soup Once the potatoes are tender, remove the bay leaf and puree the soup base using an immersion blender until smooth.
5. Step 5: Combine Ingredients Stir sautéed vegetables into the soup. Add the gnocchi, half and half cream, cooked chicken, and a pinch of nutmeg. Simmer over medium heat until the gnocchi are tender. Incorporate half the chopped spinach, reserving the remainder for garnish.