CHICKEN AND GNOCCHI SOUP
This is a very "rich & thick" soup. You can substitute Turkey for the Chicken to make good use of left-overs. I use "Store-Bought" Gnocchi found on the "gourmet isle" of your local grocery.
Provided by Shelly Stone Douglas
Categories Cream Soups
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Saute' the Onion, Celery, Garlic, Spinach and Carrots in the Olive Oil until the Onion is translucent.
- 2. Add the Chicken, Chicken Broth and Spices. Bring to a rolling boil.
- 3. Slowly add the Gnocchi to the boiling broth.
- 4. Reduce heat and let simmer for about 10 minutes. *Note* If you prefer a thicker soup, add 1 Tbs. Corn Starch to the Cream before added to Broth.
- 5. Add the Cream. Slowly return to a boil and immediately remove from heat.
- 6. Serve in heated shallow bowls adding Freshly grated Parmesan Cheese on top if desired.
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