It’s my favorite season: Soup season!
Not that I don’t eat soup year round, because let’s be real… I do.
But there’s just something so great about sitting over a hot bowl of soup when the air starts to have a little chill in it. It’s just comfort food at it’s absolute finest.
And what’s so special about this soup, is that it has delicious little potato dumplings throughout. You know, gnocchi. GNOCCHI! Why, oh why are you just so good? Is it your tenderness? Your pillowy softness? Your ability to just melt in my mouth? Or that fact that you’re sort of mash-up of pasta and potatoes; two of the world’s greatest treasures? Okay, fine. It’s all of those things.
Oh how I love you so, gnocchi.
Also, you only take, like, 5 minutes to cook, so that’s a bonus.
Plus, there are loads of other tasty things: spinach, chicken, Parmesan, and just the right amount of herbs and spices. I am also proud of how a few special ingredients (hint: Worcestershire, cayenne) take this soup from fantastic, to extraordinary. It’s all in the details.
But let’s be honest. I am the one digging for all of the gnocchi and am presented with sadness when all that’s left is vegetables.
Jk. I do love vegetables. But gnocchi > vegetables, in this case.
- ¼ cup + 2 Tbsp. olive oil, divided
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 2 medium carrots, diced
- 1 lb. boneless skinless chicken breasts or thighs, diced
- 8 oz. bag fresh baby spinach
- 2 cloves garlic, minced
- 1 ½ Tbsp. Italian seasoning
- 2 tsp. poultry seasoning
- 1 ½ tsp. coarse salt
- ½ tsp. ground black pepper
- Pinch cayenne pepper
- ¼ cup all-purpose flour
- 4 cups unsalted chicken stock
- 12 oz. can evaporated milk
- 1 lb. package whole wheat gnocchi
- 1-2 tsp. Worcestershire sauce
- ½ cup shaved Parmesan cheese, divided
- Heat ¼ cup olive oil in a Dutch oven or stock pot to medium heat. Add onion, celery and carrots and saute 3-4 minutes, until starting to soften. Add chicken and saute 3-4 minutes, until browned. Stir in spinach and garlic and saute 1-2 minutes, until wilted. Stir in Italian seasoning, poultry seasoning, salt, black pepper and cayenne. Add additional 2 tablespoons of oil and turn heat to medium-high. Stir in flour and allow to cook 1-2 minutes, stirring constantly. Stir in chicken stock and evaporated milk and bring to a low boil. Add gnocchi and cook on a simmer 4-5 minutes, until gnocchi is tender. Remove pot from heat and stir in Worcestershire sauce and ¼ cup Parmesan cheese. Taste and adjust seasoning, if necessary. Serve with remaining shaved Parmesan.