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.
1/2 stick of butter
1 onion diced (1 cup)
3 carrots diced (1 cup)
3 celery stalks diced (1/2 cup)
2 fresh garlic cloves (or 2 tsp bottled minced garlic/0.5 tsp ground dried garlic)
10 oz box of frozen chopped spinach (fresh works too)
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 and use half the bird)
16 oz gnocchi (in dry pasta aisle, Trader Joes carries 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
8oz Half and Half or 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
Add chicken broth and chicken
Add 2 cans of soup
Add gnocchi/tortellini and stir
Season with thyme
Add 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 gnocchi/tortellini I’m using and if the broth is homemade or store bought. Homemade broth from our instant pot creates very rich broth. So I wait till the end to add cream. 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.)