This hearty, warm, comforting soup needs to be on every dinner menu.
Your family and friends will devour it!
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Before I talk about this over-the-top humdinger of a soup, let's talk about being a parent. Sometimes I think being a parent makes me a crazy person.
I've never been a particular HIGH STRUNG person, but there are times during this whole parenting thing where I feel like I've gone over the edge. I was having this conversation with the husband last week and both of us agreed I need to make a bit more time for myself.
You see, I have a seven year old that is a perfectionist and a sweetheart and I need to make more time for him. He's a peach, that one. I also have a five year old that tests my every button, but is so special in her own right. Then I have this two year old that rocks our world, who is hilarious, yet is a bit suctioned cupped to my right leg 24/7.
I've found that all of my energy is going towards those munchkins lately {as it should}, but at the same time it's been kinda draining me.
So, I'm making an effort to make some more time for myself. I'm trying this whole "waking up super early" to exercise, read and get some silence before all chaos ensues, I'm putting down my phone in the evenings, I'm talking long walks when I can jamming to various podcasts, I'm having a glass of red wine even when I probably don't need a glass of red wine.
Are there any mamas out there feeling the same way?
Oh, and I'm also cooking. I'm doing lots and lots of cooking. And baking. And recipe creating. That stuff right there is a de-stressor for me. Give it a try!
I made this soup on a cold day last week {ahem, today it is 83 degrees and I'm wearing shorts} when I needed something hearty and comforting in my belly. I also think it was one of those particular days when I was going a bit crazy.
I poured myself a glass of wine while making it {it was after 5:00, in case you are worried}, turned on some tunes and just dove in. I threw a Krusteaz Beer Bread mix in the oven and had dinner on the table in an hour.
A long, long conversation was had with the kids about what gnocchi was....potato dumpling? Why is it spelled that way? Why not pasta?
Geesh.
In the end all was well.
Also, I need to say this soup is a Sunday meal. It's a meal where you don't care about calories. Perhaps a meal you take to a friend who has a nagging cold {save a bowl for yourself}. A soup that a group of your girlfriends need to place in the middle of the table, ladel out and eat over some much needed chatter.
Its chalk full of veggies.
And heavy cream.
Garlic too.
And beer bread as a dunker on the side is a must.
Creamy Chicken Gnocchi Soup
3 T. unsalted butter
1 T. olive oil
1 small onion, finely diced
2 stalks celery, finely diced
1 large carrot, finely diced
1 c. frozen spinach
3 cloves garlic, minced
1/3 c. flour
2 c. half and half
3 c. chicken stock
2 c. diced chicken breasts
16 oz. package potato gnocchi
salt
pepper
1. In a large stock pot or dutch oven {I use my favorite Lodge Cast Iron dutch oven} combine the butter and olive oil over medium-high heat. Add in the onions, celery, carrots and garlic and saute until tender.
2. Sprinkle in the flour, stirring to combine creating a roux. Cooking for an additional minute.
3. Slowly add in the half and half and chicken stock stirring until it starts to thicken.
4. Add in the chicken, gnocchi and spinach and let the soup simmer for another 5-8 minutes until the gnocchi is tender and soup is thick. If it gets too thick just add in a bit more chicken stock.
5. Season with salt and pepper to taste and serve immediately.
I love creamy soups. My waist doesn't, but often I'd rather eat good than worry about my waist size. Here are a few of our favorites!
