This soup is so good that my family is asking when I will be making it again. It is our new favorite of the season and we are happy to share. The thick rich broth is an Italian version of my childhood friend, clam chowder. We lived near the Puget Sound and enjoyed fresh seafood several times every week. In the winter months my Grandpa made rich and creamy chowder. I call that soul food. Since moving inland I enjoy seafood less frequently and in smaller portions so this is a perfect new tradition for our family and gives me the same heart warming feeling.
Recipe notes: This would also taste great with left over turkey instead of chicken. I have not found an organic gnocci that is pre-made, however, there are several local markets that carry potato gnocci.
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3/4 cup onion, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 4 cloves garlic, minced
- coarse salt and fresh black pepper
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 + 1/2 cups half & half
- 2 cups cooked white meat chicken, shredded or cut into small bites
- 1 pound potato gnocchi
- 3 cups fresh baby spinach, stems removed
- 1 tablespoon chopped fresh basil (optional
- fresh grated Parmesan and/or Romano, for serving
- In a large soup pot or Dutch oven heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender over medium-low heat about 10 minutes, stirring often.
- Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
- Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes stirring often. Season with salt and pepper to taste.
- Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.
- Potato Gnocci – How to make it yourself: