Chicken soup with gnocchi

Submitted by enr on 05 Nov 2013
1 tbsp sunflower oil or olive oil
1 small onion
3 stalks celery
3 cloves garlic
2 carrots
450 g of boiled chicken
4 cup chicken broth
450 g gnocchi, possibly smaller
200 g spinach
1 tbsp cornstarch (optional)
1 cup cream and 1 cup milk or 2 cups sour cream or 2 cups yogurt
salt and pepper
Chicken soup with gnocchi
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The fat is heated over medium heat and lightly fry it finely chopped onion, celery, garlic and carrots. Add chicken and chicken broth. Add spinach and once it softens, optional, add cornstarch previously dissolved in a little cold water. And put cream and / or milk and soup simmer until thickened. Season with salt and pepper and divided into separate portions. In a separate pan of boiling water are placed gnocchi. When you come to the surface are removed with a slotted spoon and distributed in individual portions. * As most American soup, this soup is quite thick, like stew. I think further thickening starch is not necessary. Optional, can add more broth. * If the taste of chicken broth is not strong enough, can add spices to taste, such as thyme, sage, etc. I added a little lemon juice. * The original recipe is 2 cups * Half-and-half cream * - this is half cream and half milk. I might have prepared with sour cream, but I think with yogurt will get better. Also, gnocchi are added before spinach.
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05 Nov 2013


Gerganche, not you apart gnocchi once after emerge remain in the soup? Those who I know must always be taken out otherwise after only five minutes are of mashed potatoes. I would carry it out, but I would put gnocchi finally emerge and to distribute them in portions.

Rally, so read the recipe, and my not broken, but I guess there might be a problem with some species. In any case, I will write your option.