The Ultimate Comfort Food

Chicken Gnocchi Soup – The Ultimate Comfort Food

Three years ago, my father had open heart surgery… a triple bypass and a carotid endarterectomy, all at the same time. Approximately six hours after he went into the surgery, he was wheeled out. The doctors reported that he went through the surgery well and he went off the respirator a few hours later. We were all relieved and expected the average recovery, which involved rehab and being released within ten days.

Little did we know that Daddy would not recover so easily. A lifelong smoker, he ended up on and off the respirator for weeks. He developed pneumonia, reacted poorly to medications, just about anything that could go wrong with recovery did go wrong. Finally, six weeks after the surgery, he was finally released to go home and do rehab from home.

During the six weeks he was in the hospital, my four siblings and I, along with my oldest niece, switched out shifts at the hospital. Daddy was rarely left alone. One sister and I did not live close, so we stayed at Dad’s house and drove back and forth, one hour each way, to the hospital, for most of this most difficult time. We grew very tired of fast food and hospital food. Then, we discovered the gnocchi soup at Macaroni Grill. I think we ate that soup every day for two weeks. Comfort in a bowl.

Like I stated, Daddy eventually was released and has recovered. But, my sister and I still talk about that wonderful soup. One day, about a year ago, I discovered this Chicken Gnocchi Soup recipe from The Frugal Antics of a Harried Homemaker blog. Oh, heaven. It was as good as that wonderful soup that we ate so often.

Now, I will warn you, don’t even think about the calories involved. And there is prep work involved. It normally takes me about three hours to make.

Chicken Gnocchi Soup

16 ounces gnocchi
4 tablespoons butter
1 cup onion, diced (I use much less, maybe half an onion, but it’s according to taste)
1/2 cup celery (about 2 stalks), diced
2 garlic cloves, minced
1/4 cup flour
1 quart half and half*
1 (14 ounce) can chicken broth (I use low sodium)
1 cup carrots, shredded (I usually add a shredded thumbnail at this point – yuck!)
2 (4 ounce) boneless, skinless chicken breasts, diced and cooked (I usually bake it in the oven and add more than 4 ounces)
1 cup fresh spinach, coarsely chopped (I use baby spinach and add more, it does not change the flavor)
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg (I add more because I like the flavor)

Bring a medium saucepan filled with water to a boil. Cook the gnocchi according to package directions. Drain and set aside.

Meanwhile, in a large Dutch oven over medium heat, melt the butter. Add the onion, celery and garlic and sauté until the onion becomes translucent, about 7 minutes (the vegetables should be tender). Whisk in the flour, forming a roux. Cook for 1 minute. Pour in the half and half, and add the carrots and chicken to the dutch oven. Simmer until the mixture begins to thicken, stirring often, about 5 minutes. Add the chicken broth, and allow the mixture to thicken again, stirring often, about 5 minutes or until the consistency desired is achieved. (I’ll be honest with you, this 5 minutes and 5 minutes doesn’t work for me. I usually cook at least 15 minutes at each stage for the best consistency) Stir in the gnocchi, spinach, and seasonings and simmer until soup is heated through. (I add the seasonings first to distribute properly).

Serves: 8 (4 as an entrée)

*I don't recommend using a low-fat or fat-free version of half and half, but if you choose to do so, make sure you do not let the soup come to a boil as this will cause the cream to break (making it grainy).

Adapted from Frugal Antics of a Harried Homemaker