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Prep time
30 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
I find that most soup recipes that come out of my kitchen are based on what I have on hand. Soup is a soul satisfying meal, made even better by the fact that it utilizes leftovers and is in most cases economical. This recipe came about because I had made a roast chicken with tarragon the night before. There was half a bird left, along with the pan drippings. The refrigerator yielded carrots, celery and half and half. The pantry held chicken broth, a package of mini potato gnocchi and onions. I was good to go. Within a short time I had this delicious soup on the table. What could be better on a crisp Fall day? —lakelurelady
Ingredients
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1 tablespoon
Olive oil
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1
Onion, chopped
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3
Celery stalks, chopped
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2
Carrots, finely chopped
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4
Garlic cloves, minced
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2 teaspoons
thyme sprigs, chopped
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1/2 pound
Cooked chicken, cubed or 1/2 of a roasted chicken
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4 cups
Chicken broth
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Drippings or gravy from roasted chicken if you have it
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16 ounces
Package mini potato gnocchi
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2 cups
blanched broccoli florets, cut small
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2 cups
Half and half
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Salt and pepper to taste
Directions
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Heat olive oil in a large pot over medium heat. Add onion, celery, carrots, garlic and thyme and cook until the onion is softened. Add the chicken cubes and broth and cook over medium heat for 5 to 10 minutes. Add the gnocci and cook until dumplings come to the top (about 5 minutes). Add broccoli and cook over low heat for about 10 minutes. Stir in half and half and heat until not but not boiling. Season with salt and pepper and serve.
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.
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