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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
- 1 tablespoon Olive oil
- 1 Onion, chopped
- 3 Celery stalks, chopped
- 2 Carrots, finely chopped
- 4 Garlic cloves, minced
- 2 teaspoons thyme sprigs, chopped
- 1/2 pound Cooked chicken, cubed or 1/2 of a roasted chicken
- 4 cups Chicken broth
- Drippings or gravy from roasted chicken if you have it
- 16 ounces Package mini potato gnocchi
- 2 cups blanched broccoli florets, cut small
- 2 cups Half and half
- Salt and pepper to taste
- 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.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall