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.