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Roasted Chicken and Crimini Soup with Potato Gnocchi
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Description
On a blustery autumn day, this creamy soup filled to the brim with crimini mushrooms, roasted chicken and potato gnocchi certainly hit the spot. Be sure and start with a nice rich chicken stock, it will make all the difference! If you’ve got the time, get a rotisserie chicken, take off the meat and set aside for later and simmer the carcass in a couple quarts of water for at least an hour, if not two.
Ingredients
- 3 Tablespoons Olive Oil
- ½ whole Small Onion, Diced
- 2 stalks Celery, Diced
- 5 whole Crimini Mushrooms, Sliced
- 1 clove Garlic, Minced
- 2 teaspoons Basil ( Dried Or Fresh )
- 1 teaspoon Black Pepper, Freshly Cracked
- 1 teaspoon Salt
- 4 cups Chicken Stock, Not Broth
- 3 cups Chicken, Roasted, Cubed
- 16 ounces, weight Potato Gnocchi (fresh Or Frozen)
- 1-½ cup Half-and-half
- 1-½ Tablespoon Cornstarch (whisked Into Half And Half)
Preparation
In a large soup pot, heat the olive oil over medium heat. Then add onion and celery. Saute until celery is mostly tender. Add mushrooms, garlic, basil, pepper and salt. Cook until mushrooms are tender. Add chicken stock, chicken and gnocchi.
Boil for a few minutes until gnocchi is cooked through and floats to top (use the package instructions for a guideline on cook time).
In a small bowl whisk the cornstarch into the half-and-half and add to pot. Stir, bringing back to a boil, then simmer for 5-10 minutes to thicken.
Taste and salt to your liking, voila!
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