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Monday, January 7, 2013

chicken gnocci soup

Jeanie's Chicken Gnocci Soup
(Level: really easy!)

2 c cooked diced or gently shredded chicken
2 shredded carrots
package of defrosted (from frozen) chopped spinach
package of gnocci
enough well-flavored chicken stock to cover it all -- about 6 cups

Add everything but gnocci together. If you need to cook raw chicken breast first, use a little butter and do it in the same pot you will add the rest of the soup into. Let all simmer until cooked.
Add gnocci and simmer until they all float to the top and are soft through.

Serve as is, or with a little sour cream or pouring cream laced on the top. Sides of tossed salad, warm garlic knots (make like cinnamon rolls but roll up savory herbs and crushed garlic instead of cinnamon and sugar).

If you want to make ahead and freeze, this soup does really well as leftovers from frozen. Just make sure you freeze without the cream added, or it will curdle a bit as it defrosts. This is one of our family staple soups that I like to keep available almost always. I make a double batch and freeze several quart jars that I can take out the night before a crazy day (such as that time of the month!), or grab a few to place in hot water in the sink in case of needing an extra course to stretch lunch for unexpected guests. It always goes down well, and since my slightly-picky husband gives this soup a rating of "twice a month" it's made it's way onto the Man Food list, too.

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