Lake Lure Cottage Kitchen

Soup season is upon us.  So many of my favorite blogs are featuring delicious concoctions in a pot; everything from Pasta e fagiolo to Indian-spiced lentils and lamb stew.  Everyone has such warming, stick-to-the-ribs recipes.  This chicken gnocchi soup came about because it was what I had in the pantry and fridge.

The night before I made the soup we had a roasted chicken from an organic bird for which I had gladly paid a premium price.  I flavored it with rosemary, tarragon and lemon.  I turned the pan drippings into a light sauce by adding a little more chicken broth thickened with cornstarch and adding more tarragon.  It was delicious with tarragon flavored rice pilaf.  With a half of a chicken leftover and the pan drippings, I knew I wanted to make a soup.  I did not want to waste one iota of that succulent bird.

In my pantry was a package of mini-gnocchi, which you can find on the pasta aisle of your supermarket,  a box of chicken broth, and onions.  The fridge yielded carrots, celery, broccoli  spears and half and half.  I was good to go.

This was a most satisfying soup and it was easy to make.  Some of the components were influenced by the Chicken Gnocchi Soup that is served at Olive Garden.  But basically it was influenced by what I had on hand.

“There is nothing like soup.  It is by nature eccentric: not two are ever alike, unless of course you get your soup in a can.”   Laurie Colwin, Home Cooking (1988).

CHICKEN GNOCCHI SOUP

1 tablespoon olive oil
1 onion chopped
3 stalks of celery, chopped
2 carrots, shredded
4 cloves of garlic, minced
2 teaspoons fresh thyme sprigs
1 pound of cooked, cubed chicken (Or 1/2 of a roasted chicken)
4 cups chicken broth
Drippings or gravy from roasted chicken if you have it
1 16 ounce package mini potato gnocchi
2 cups blanched broccoli florets
2 cups half and half
Salt and pepper to taste

Heat olive oil in 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 gnocchi 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 hot but not boiling.  Season with salt and pepper and serve.

Printable recipe