Here’s a recipe that I have showcased on the blog twice now. It started out based on a different recipe for this soup and has manifested it’s way into this little recipe. This is a great recipe that my roommates can’t get enough of!
- 1 pound boneless skinless chicken breasts chopped into really small pieces
- 1 Tbs olive oil
- 4 Tbs butter
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups milk
- 1 package 16 ounces mini potato gnocchi
- 2 garlic cloves minced
- 1 cup carrots shredded
- 1 medium onion chopped
- 1 cup fresh spinach chopped
- 1 cup fresh kale chopped
- 2 tsp parsley flakes
- Salt and pepper
Step One: Make sure all of your chopped items are chopped. It makes it so much easier later!
Step Two: Heat up your butter and olive oil.
Step Three: Once everything is melted add the carrots and onions and cook until everything is soft.
Step Four: Whisk in the flour to make a roux (see below).
Step Five: Add your chicken broth, stir it in really well so you don’t have too many chunky flour bits.
Step Six: Add in your chicken, parsley, salt and pepper. Let it simmer for about 10 minutes, then stir in your milk. Let simmer for ten more minutes.
Step Seven: Add in those greens. Let this simmer while you make the gnocchi as directed on the package.
Step Eight: Add the gnocchi and let the whole thing simmer for another five minutes to make sure the broth is thick. Taste the broth and add more salt if needed.
Step Nine: Dish yourself a hearty bowl and enjoy!!
January 2020 Giveaway Question: Soup or Salad at Olive Garden?