Fall has arrived in Tennessee!
That means Soup Season is here!
Sundays in the Fall are perfect for snuggling and soup!
Here’s what we made this rainy, cold weekend.
Creamy Veggie Gnocci Soup
1 stick of butter
1 onion diced (1 cup)
3 carrots diced (1 cup)
3 celery stalks diced (1/2 cup)
2 garlic cloves (2-3 tsp bottled minced garlic/0.5 tsp ground dried garlic)
10 oz box of frozen chopped spinach (fresh works too)
1/4 cup flour (for thickening)
32 oz chicken stock (broth from a whole chicken made in an instant pot is amazing)
2 cups of diced cooked chicken (we cook a whole chicken in our instant pot)
16 oz gnocci (in dry pasta aisle, TJ”s makes a yummy one)
<OR tortellini (in cold pasta aisle) works too>
2 cans cream of chicken soup
1/2 tsp dried thyme
Salt and Pepper to taste
8-16 oz Half and Half/Heavy Whipping Cream (optional for added creaminess*)
Melt 4 tbs butter in a large pot over medium low heat
Saute onions, celery, and carrots for a few minutes
Add garlic, stir
Add spinach and break up
Whisk in flour and 4 tbs of butter over veggies for one minute to make roux
Add chicken broth and chicken
Add 2 cans of soup
Season with thyme, salt, and pepper to taste
Simmer 5-10 minutes
Add cream if needed*
SERVE AND SIP AND STAY COZY!
(*I’ve found this recipe needs a little or a lot of cream depending on what brand gnocci I’m using and if the broth is homemade or store bought. Homemade broth from our instant pot creates very creamy broth. So I wait till the end to add it. You could also leave out the cans of soup, but then you would need more cream and more chicken flavoring to get the right taste and consistency.)