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Chicken Gnocchi Soup
  • Chicken Tenderloins
  • 2 tbsp Olive Oil
  • 2 tbsp butter
  • 1 tbsp minced garlic
  • 1 cup diced onion
  • 1/4 cup flour
  • 2 tbsp cornstarch
  • 3 cups Chicken Stock
  • 4 cups Whole Milk
  • 1 Bay Leaf
  • 1 tsp chicken boullion
  • 1 tsp paprika
  • 2 tsp italian seasoning
  • Crushed red pepper to taste
  • Black pepper to taste
  • 1 juiced lemon
  • 1 cup shredded carrots
  • 1 1/2 cups packed spinach
  • 1 cup peas
  • 16 oz Potato Gnocchi

  • Warm butter and olive oil in a large pot over medium heat.
  • Add onions, heat for about 5 minutes, then add garlic and sprinkle in flour. Stir and cook for about 2 minutes
  • Turn heat to low, stir in chicken broth.
  • Whisk cornstarch and milk together and add it to the pot along with all seasonings, bay leaf, lemon juice, and boullion.
  • You can cook your chicken however you want; I cut it into cubes and pan-fried it at this stage.
  • Add spinach, carrots, peas. Cook until the spinach is mostly cooked (shriveled).
  • Put the gnocchi in, cook until all the gnocchi are tender and floating.
  • Add more salt and pepper to taste as needed.
  • Remove the bay leaf and Enjoy :)

  • I combined two recipes to make this one, they can be found here and here.
  • NOTE: The photo does not feature carrots because my roommate does not like them but I think carrots would improve the dish so I put it in the recipe.