This lovely fall menu and recipe submitted back in 2014 by Jenni Fisher has been a true delight in our homes for many years! We're bringing this feature to the forefront again so your family will enjoy Jenni's Chicken Gnocchi Soup this season!THE MENU:
- Chicken Gnocchi Soup
- Spinach Salad with Strawberries, Almonds
- Feta Crusty Bread
"The seasons are confused . . . the calendar says fall, but the thermometer out the door says summer. That’s not the only thing that seems out of whack around here lately. The weekends are filled with just as much baseball and homework as the weekdays are! Sunday is typically the day to sit down to a big meal, but today my energy is gone and the couch is calling our names. So, with Fall on its way in and Summer on its way out and easy at the top of my “to do” list, I’m thinking today’s theme for dinner will be, “A Little Bit of Summer, A Little Bit of Fall”. I’m going to pay tribute to summer with a spinach and strawberry salad saddled up next to a bowl of chicken gnocchi soup to help ring in the cool weather. Best thing about this dinner? It can be eaten on the couch in front of the TV . . . just where my family needs on this Sunday!”
Chicken Gnocchi Soup: In my opinion, Gnocchi is one of the yummiest, most overlooked ingredients at the grocery store. They are puffy little balls of potato that cook quickly and can be the main part of so many dishes. I originally found this recipe on Pinterest, but over time have simplified and tweaked it to make it our own. This soup can be made simply and quickly with a few store-bought items and ingredients you probably have in the fridge or the pantry right now.
Spinach and Strawberry Salad: Toss half bag of baby spinach (use half for the soup, half for the salad), sliced strawberries and crushed almonds into a big salad bowl. Veggie – check; fruit – check! We typically have the almonds in the pantry as a snack; I just put a handful between 2 paper towels and crush them with whatever I
have around that is sturdy and hard! Top with crumbled feta cheese and a mixture of equal parts olive oil and balsamic vinaigrette.
Crusty Bread: Buy a fresh loaf of Italian or French bread in the grocery store’s bakery and pop it in the oven to warm while you’re putting together the salad.
Chicken Gnocchi Soup
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup chopped onion, carrots and celery
- 2 cloves minced garlic
- coarse salt and black pepper
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1/2 cup half & half
- 2 cups shredded chicken (I use a store-bought rotisserie chicken)
- 1 package sweet potato (or regular) gnocchi (this is found in the pasta section at most grocery stores)
- 3 cups baby spinach
- 1 tablespoon dried basil
1. In a large pot heat the butter and olive oil over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender.
2. Sprinkle the flour into the pot and stir into the vegetables until everything is covered.
3. Stir in the chicken broth 1 cup at a time making sure to remove any flour clumps.
4. Add the half & half and continue stirring until thick.
5. Add the chicken letting this simmer for a bit. Continue stirring.
6. Cook the gnocchi in a separate pot as the package instructs. When the gnocchi are floating, they are done.
7. Add gnocchi and spinach to the soup mixture and stir to combine. Stir in basil and add salt and pepper as needed.
8. Enjoy! (Original recipe found on www.cinnamonspiceandeverythingnice.com)
