My mother told me I needed to share this recipe…it was the coldest night we had this year so I decided to make some cozy soup alongside a Grilled Apple Brie & Fig Sandwich. This soup was packed with flavor, and you can substitute the gnocchi for your favorite noodle if you prefer, and feel free to play with the portion of milk if you like a thicker soup.
Here’s what you’ll need:
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3/4 pound boneless skinless chicken breasts
- 4 tsp garlic, minced
- 2 teaspoon oregano
- 1 teaspoon basil, dried
- 1 teaspoon parsley
- 1 teaspoon paprika
- 2 teaspoons thyme, dried
- 1 teaspoon crushed red pepper
- Pinch of salt, to taste
- Pinch of black pepper, to taste
- 5 cups low sodium vegetable broth
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups baby spinach
- 1 cup milk
- 1 pound fresh potato gnocchi
Directions:
- In a pot over medium heat, cook the garlic in olive oil. Once fragrant, add the onion and cook until softened, about 5 minutes.
- Add the carrots and celery and cook again until softened.
- Add the butter and flour, and stir.
- Cut your chicken breast in half to make the breasts thinner (cut it long ways, this will make your chicken cook faster)
- Add the uncooked chicken on top of the pile of veggies. Add the oregano, basil, paprika, thyme, parsley, chili flakes, salt, and pepper.
- Add broth. If you like a thicker, creamier soup, lessen the amount of broth and increase the amount of milk (step 9).
- Simmer over medium heat for 20 minutes to cook the chicken.
- Remove the chicken and shred. Add back to the soup.
- Stir in the spinach, coconut milk, sun dried tomatoes, and gnocchi. Simmer over medium heat for about 5 minutes, then reduce heat to low and keep warm until serving.
- Serve the soup alongside your favorite baguette or sandwich and enjoy!