• Sonjy Bambi D

IT'S SOUP WEATHER!

Hello Fall! Brightly colored falling leaves, crisp cool mornings, and chilly star filled nights. A time to weekend binge watch under a cozy comfy blanket with a warm cup of delicious homemade soup.


Here is my all-time favorite soup recipe

Spinach & Mushroom Gnocchi Soup


Things needed:

1 Rotisserie Chicken cut into pieces

16 oz potato gnocchi

2 boxes of Chicken broth

3 cups of heavy whipping cream

1 cup:

Grated carrots

Baby spinach

Sliced portabella mushrooms

1 tablespoon:

Minced garlic

Minced onions

2 teaspoons:

Thyme

Italian seasoning

Ms. Dash or your favorite all-purpose seasoning

Chicken bouillon

1 teaspoon of coarse black pepper

1/2 cup of Instant mashed potatoes for thickening


In a pan, sauté onion, garlic, thyme, carrots, and seasoning until they begin to bloom/fragrance.

Add chopped chicken

Add chicken broth. Add bouillon. Bring mixture to a boil.

Add gnocchi. Boil for 10 minutes

Turn down to medium heat. Add heavy cream and instant mashed potatoes. Thicken the soup to your liking. You can use more or less.

Add mushrooms. Cook for 10 minutes

Add spinach. Stir until spinach is tender and serve.

ENJOY!





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