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Creamy chicken and veggie soup (chicken gnocchi without gnocchi ?)

You’ll need:

3-4 cups cooked diced chicken

6 cups chicken stock

4 cups 2 percent milk

1/3 cup flower

5 tbsp butter

4 cups fresh spinach

1 small yellow onion diced small

4 garlic cloves minced

1 1/2 cups sliced carrots

So I had left over chicken so I just diced it up and set aside. In a Dutch oven I added the onions, garlic and carrots along with olive oil and sautéed until onions and garlic where soft. I then removed and placed into a saucepan with the 2 cups chicken stock and brought to boil until carrots where soft. In the Dutch oven add butter and melt then add flour and mix into a reux, slowly add the milk half cups at a time until you have all milk in and there are no lumps from the flour/butter mixture. Bring to a boil and then add in boiling broth and veggies. Next add chicken and let boil for 10 minutes to let flavors come together add in spinach and boil another 2-3 minutes. Taste and salt and pepper as needed. Reduce heat and simmer for 10-15 minutes. Serve in bowl with crusty bread! (For bread I like to take Italian loaves, slice and drizzle with olive oil, basil and oregano, bake at 450 until golden brown, about 4-6 minutes)

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