Name: Creamy Chicken Gnocchi Delight
Total time: 45 min
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)

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

Scale

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)

Instructions

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.