Soup Love

March 4, 2013

Pete and I are huge fans of gnocchi soup. Of course, it was imperative that we figure out how to make it at home in order to have it whenever we liked. However, after trying out several different recipes I couldn't find one that really left me satisfied with the taste. As much as I enjoy the soup, I was losing hope I would ever find a recipe that turned out to my liking. So a few weeks ago when I was craving a bowl of creamy gnocchi soup, I decided to make up my own recipe. And now, after making it twice, I am super happy with the results. It's got the perfect texture, thickness, and taste. Not to mention it's extremely easy to make. What more could you ask for??

Pete & Astleigh's Gnocchi Soup
  • What You'll Need:
    • Olive oil 
    • 8 cups water
    • 7 bouillon cubes
    • 2 boneless, skinless chicken breasts
    • 1 cup diced carrots
    • 1/3 cup diced celery
    • 1/3 cup diced onion
    • 1 cup baby spinach leaves (fresh)
    • 2 packages of gnocchi 
    • 4 cups half & half
    • cornstarch 
  • What You'll Do
    • Boil the 8 cups of water in a large pot. Once water is boiling, add the bouillon cubes and continue to let boil.
    • Dice the chicken breasts into bite-size pieces. Then cook in a skillet with olive oil until cooked all the way through. Remove the cooked chicken and place into a bowl (put it to the side). 
    • In the remaining olive oil left in the skillet, place the carrots, celery, onion, and spinach leaves. Cook those on medium heat until all the veggies soften.
    • Add the chicken and veggies to the chicken broth and allow to boil. Then gently add the gnocchi, continuing to let the broth boil. Next add the half & half.
    • Once all the ingredients have been added, mix cornstarch and water in a side bowl. Make as much as needed to reach the desired thickness of the soup. Add it slowly to the soup, stirring while doing so. 
    • Now eat up!