It’s finally December!! 2016 is almost over and I cannot wait. Is it just me, or has this year been the worst?? To close out this seemingly never-ending awful year, I decided I’m going to only make my favorite comfort foods. They never cease to make me feel better, and right now I need it. It’s the little things, right?
I made a loaf of sourdough bread yesterday and while I can always eat it on it’s own, bread is just better when it is dunked is something warm and delicious. Soup has really been appealing to me lately and we hosted Thanksgiving last week, so I have a bunch of veggies left over.
One of my all-time favorite cold weather meals is Chicken Noodle Soup. I feel like you can’t get more of a comfort food than that. While I love the traditional Chicken Noodle Soup, I had some gnocchi in my pantry and decided that I would much rather make the soup with gnocchi than noodles. I must say it was a good call.
This soup is super easy to make and doesn’t take much time at all. Just chop a few veggies, make some chicken and shred it, throw in a little gnocchi and add it all to some chicken stock. I used this recipe as the base for my soup and modified it a bit. If you’re feeling a little worse for wear like me, I highly recommend you make this soup… now.
Chicken Gnocchi Soup
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 c onion, chopped
- 1/2 c carrot, chopped
- 1/2 c celery, chopped
- 1 quart chicken stock
- 1 c chicken, cooked and shredded
- 1 c gnochhi
- 2 thyme sprigs
- 1 tsp dried oregano
- 1 tsp dried parsley
- freshly ground pepper & kosher salt
- In a large pot, heat the oil over medium heat.
- Add the garlic, onion, carrot and celery. Stir and cook for 5 minutes until the vegetables have softened.
- Add the thyme, oregano, and parsley.
- Pour in the chicken stock and bring to a boil.
- Add the chicken and gnocchi.
- Turn the heat down to low and simmer for 15-20 minutes.
- Add salt and pepper to taste.