Today was our first cold front in Texas. Plus it was windy and raining on and off. So that meant to me go HEB and get warm food to make all week long. So my first dish I decided to make was a homemade Chicken Gnocchi Soup. I served the soup with smoked gouda grilled cheese sandwich. This recipe will feed 6 people comfortably.
So before I got into what you need. I want to warn you I used Penzeys spice for my recipe. If you have never had before you should. It is a great company and their spices will bring any dish to life. For my grilled cheese I melted the butter then spread on my bread with a little sandwich sprinkle and honestly it was the best-grilled cheese I have ever had. The sandwich sprinkle is hand-mixed from: coarse salt, garlic, black pepper, basil, oregano, rosemary, thyme and marjoram. buy some click here if you want to and you won’t regret.
What you need
1/2 cup onion (diced)
1/2 cup carrots (sliced or shredded
1/2 cup celery (chopped)
1 teaspoon minced garlic
2 teaspoon of butter
2 heaping cups of shredded rotisserie chicken
4 cups of chicken broth
2 cups of water
16oz of heavy cream
1/8 teaspoon of pepper
2-3 tsp of Penzeys Sandwich sprinkle
or you can use
1/3 teaspoon of dried thyme
1/3 teaspoon of oregano
1/2 teaspoon of salt
2 cups of fresh spinach
1 package of potato gnocchi (16oz-17.1oz)
How to Make
Place your chicken, chicken broth, water, onion,
garlic, butter, carrots and spices into your pressure cooker.
Once all in you will stir well.
Close your pressure cooker lid and turn onto manual mode or pressure cooker for 5 minutes.
Once the pressure cooker is done cooking open your value and let the pressure out.
Once open your lid turn onto saute mode.
Toss in your spinach, gnocchi, and heavy cream.
I let mine cook for 10 minutes on saute mode or till the spinach has wilted.
If you feel the soup is to thin, you can add one teaspoon of cornstarch.
(you will mix with a little bit of water in a bowl first.
Never just toss into pot, it will become a big lump and hard to mix it ups)
If you are doing on the stove top you will first bring to a boil for 5 minutes.
Once boiling turn down to low/medium add in your heavy cream, spinach and gnocchi.
Cook till the spinach is wilted which normally is about 10 minutes.