“Chicken Potato Gnocchetti Soup”

Fall is about to take hold in Chicago this week. Looking at the weather forecast got me thinking about making soup. It’s one of my husband’s favorite meals no matter the weather and time of year. So what is your go-to chilly weather meal? Did you say soup? If so, give this recipe a try for my Chicken Potato Gnocchetti Soup. It’s a new favorite and get better with every bite. You won’t be able to get enough of this creamy delight. Make sure to have some crusty bread on hand to eat along with.

Chicken Potato Gnocchetti Soup

What makes this soup so special are two ingredients, homemade chicken stock and small potato gnocchetti dumplings. Making your own chicken stock is super easy and not as time consuming as you might think. You can prepare chicken one day and finish soup the next day for time-saving purposes.

Place a whole chicken in a large stock pot, at least 8 to 10 quart-size. You will want to cover chicken completely with water. Add in vegetables of choice like carrots, celery, onion, and fresh herbs like fresh dill and fresh thyme sprigs. I prefer not to salt my stock because whatever recipe you’re making will have its own seasonings. Once chicken is cool, strain stock and debone chicken for use in any recipe calling for either ingredient.

Chicken Potato Gnocchetti Soup

The next ingredient that makes this soup so special are the little dumplings. Regular size gnocchi can be used but I find the smaller dumplings work best in soups. You should be able to find gnocchetti where regular gnocchi is sold. Cut large dumplings in half if small cannot be found. What you want is the creaminess of those little bites of dumplings. Get ready to fall in love.

Chicken Potato Gnocchetti Soup

Be sure to throw out all vegetables used to make stock because they have no more to give to any recipe. Start your soup by sauteing vegetables in butter and cook until soft. Sprinkle flour over vegetables and cook for 1 minute. Pour in stock, bouillon cubes (Knorr, my favorite brand) and chicken to taste and simmer for about 20 minutes. Add in gnocchetti and cook two minutes. They will float to top when done.

Chicken Potato Gnocchetti Soup

Make a slurry by combining cream and cornstarch then add to soup to thicken to desired consistency. Adjust your seasonings to taste. Be careful adding in salt since you have used bouillon cubes. And there you have one deliciously creamy soup to take that fall chill away. Serve with crusty bread and garnish soup with chopped green onions, parsley or dill if so desired. This soup tastes even better the next day or so. It won’t surprise me a bit if you go for seconds. Enjoy!

Chicken Potato Gnocchetti Soup

 

Chicken Potato Gnocchetti Soup

Homemade Chicken Stock:

1 – 3-pound whole chicken

1 medium onion, cut into wedges

3 carrots, cut into 1-inch pieces

3 ribs of celery, cut into 1-inch pieces

2 garlic cloves, roughly chopped

1 small bunch each of fresh dill and fresh thyme

For Soup:

5 T. unsalted butter

1 medium yellow onion, small diced

3 – 4 ribs of celery, small diced

3 – 4 carrots, small diced

3 garlic cloves, finely minced

5 T. all-purpose flour (1/3 cup)

10 cups chicken stock

2 cups chopped cooked chicken or more to taste

3 Knorr Chicken Bouillon cubes

1 – 17.6 oz. package potato Gnocchetti dumplings

1 cup heavy cream

2 T. cornstarch

Salt and freshly ground black pepper to taste (white pepper can be used)

Garnishes: Chopped green onion, fresh dill, fresh parsley (optional)

 

To prepare chicken stock, place chicken and the next 6 ingredients in a large stockpot, preferably at least 8-quart capacity. Fill pot with enough water to just cover chicken. Bring to boil then reduce to simmer for one hour. Remove from heat allow to cool at least 15 – 20 minutes or until easy to handle.

Remove chicken from stock and strain into a large bowl(s). Debone chicken, cut into bite-sized pieces and place in a bowl until needed. Discard stock vegetables.

Start soup by melting butter in an 8-quart Dutch oven or stockpot over medium heat. Add in onion, celery, carrots, and garlic. Cook for about 6 minutes or until all vegetables are soft. Do not allow onions to brown, just sweat them.

Sprinkle flour over softened vegetables and cook for 1 minute. Pour in chicken stock and add in bouillon cubes, scraping bottom of pot to keep from sticking. Add in chicken and simmer soup for about 20 minutes, stirring occasionally.

Stir in Gnocchetti and cook 2 minutes or until dumplings float to top. Combine cream and cornstarch to make a slurry. Pour cream slurry into soup and stir. Let soup simmer until it begins to thicken, about 5 minutes. Adjust salt and add in pepper to taste. Serve hot with crusty bread.

 

Note: You will have more stock than needed yet can be frozen for up to 3 months. Store-bought stock can be used if desired so it may be necessary to use less bouillon so soup is not too salty.

Use as much chicken as desired and freeze the rest for another recipe.

Regular gnocchi can be used instead of Gnocchetti if desired.

 

Makes about 10 to 12 servings.