The perfect fall comfort recipe!
Who doesn't need a little comfort food now and then? I certainly do, especially this time of year when the weather in Chicago goes from 70F to 30F overnight!
Creamy Chicken and Gnocchi Soup
5-6 chicken drumsticks
1-2 large carrots
1-2 stalks of celery
1 yellow onion or shallot
4 tbsp flour
chicken bouillon cubes or chicken stock concentrate
1 cup heavy cream
1 pack gnocchi
2 cups fresh spinach
1/2 cup fresh parsley
salt and pepper
1 tsp Allspice
Boil the chicken drumsticks in a large pot filled 3/4 with water. Season the water with salt and pepper and allspice. When the chicken is almost cooked add a few cubes of chicken bouillon or add chicken bouillon concentrate to taste (to make the broth extra flavorful - careful not to oversalt - if you do, add water one cup at a time until the taste/salt level is right and wait till the pot starts boiling again).
Take the drumsticks out on a cutting board. When cooled enough to handle remove the skin and bones and cut the meat in small chunks.
Chop up the onion, carrot and celery. In a frying pan, sauté the onion for 30 sec to a minute in a splash of olive oil. Add the carrots and celery and cook mixing periodically for 3-4 min. Add the flour and mix for 30 sec. With a ladle quickly pour some of the broth the chicken has been cooking in over the flour and veggies and mix until it becomes a homogeneous paste. Add the mixture back into the pot with broth, mix and bring to boil.
Don’t worry if chunks of the floury paste are created - they will break apart neutrally after a few minutes of cooking.
Add the chicken back and boil for 10-15 min until the veggies are cooked through and the broth is tick and homogeneous.
Add the heavy cream and boil for 2-3 minutes. Add the gnocchi and boil another 2-3 min.
Add the parsley and spinach. Cook until the spinach is wilted.
Note: The soup tends to thicken in the fridge. If you are warming up leftovers, pour the desired amount in a small saucepan, splash a little milk, mix well and bring to boil on the stove.