I made soup tonight. I’m not sure why this soup sounded so good but it caught my eye in the September Cooking Light and I thought that it would be good to make this week. Perhaps it was because I cooked some gnocchi last week for Paula and I. Perhaps it was because I was in the mood for some soup. I don’t really know and it doesn’t matter. The soup, Chicken and Gnocchi Dumpling Soup (Doesn’t that seem a bit redundant to use gnocchi and dumpling in the recipe title?) was incredibly tasty. I encourage you to try it, even if you decide to wait until the weather gets a little cooler.
If you do decide to give this relatively easy recipe a whirl, here are the ingredients that you will need:
Next I added the onion, celery, carrot, rosemary, and thyme to the pan. I cooked the vegetables for about 7 minutes, until they became tender. Then I added 4 cups of stock and brought everything to a boil. Once the soup was boiling, I reduced the heat and added the chicken and peas. I also added another cup of chicken stock that I had mixed with the flour to the soup at this point. I continued to simmer until we ready to eat.
When we ready to eat, I brought the soup to a rolling boil and then added the gnocchi and continued to cook the soup for about 3 minutes, until the gnocchi started to float to the surface.
I served the soup right in the pot and we just dished it out in the bowls at the table. Everyone enjoyed the soup. TJ actually ate with us tonight and he said that it was good and wondered what other dishes might go good with gnochhi. He suggested beef stew or stroganoff. Paula told him that he was free to try it on us, that we would be willing to eat it for dinner some night. We will see…