Chicken Soup-Pic

[Roxy15]

Chicken Soup:

1 Medium Onion, Chopped

 

2 Large Carrots, Peeled & Grated

 

4 Stalks Celery, Chopped

 

6 Cloves Garlic, Peeled & Chopped

 

2-3 T. Olive Oil

 

1 Rotisserie Chicken + 1 Cup Reserved Broth From The Bottom Of The Chicken Container

 

******Make some chicken broth by combining 1 cup water and 1 chicken bouillon cube-(or 1 teaspoon of chicken bouillon granules.) Then use this to make up for the missing broth from the roasted chicken.

 

7 Cups Water

 

8 Chicken Bouillon Cubes

 

1-(16-oz.)-Pkg. Potato Gnocchi

 

4 Cups Half & Half

 

1-1/2 Cups Spinach, Chopped

 

1 Tsp. Thyme

 

1/8 Tsp. Nutmeg

 

1 T. Sugar

 

1/4 Cup Cold Water

 

5 T. Cornstarch

 

Salt & Pepper

 

2 T. Butter

 

Get the onion and garlic peeled and chopped; the carrots peeled and grated and your celery chopped.

 

Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it.

 

When the oil is hot, toss your chopped veggies into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent.

 

Take the rotisserie chicken out of the package and set it on a plate.

 

Pour the broth that is left in the bottom of the chicken package into a large measuring cup. You should have about 1 cup of broth from the pan.

 

*********Make some chicken broth by combining 1 cup water and 1 chicken bouillon cube-(or 1 teaspoon of chicken bouillon granules.) Then use this to make up for the missing broth from the roasted chicken.

 

Pull the skin off of the chicken, and take the meat off of the bones. Chop it up with a sharp knife.

 

When the veggies are done cooking, pour the broth from the chicken and 7 cups of hot water into the pot. Add 8 chicken bouillon cubes and give it a nice stir.

 

Add the chopped chicken and bring the soup to a boil.

 

Open up the package of Gnocchi and pour it into the pot. Let the soup come to a boil again and allow the gnocchi to cook for about 3-4 minutes. The gnocchi will be cooked through when they float to the top of the broth. It should happen pretty fast.

 

Chop about 1-1/2 cups of spinach and toss it into the pot.

 

Pour in 4 cups of Half-And-Half, 1 teaspoon dried thyme, 1/8 teaspoon nutmeg, 1 tablespoon sugar and 2 tablespoons of butter. Stir it around a bit and let it come to a boil.

 

In a small bowl, combine 1/4 cup cold water and 5 tablespoons of cornstarch. Mix it well and pour it into the soup pot.

 

Bring the soup to a boil, while you stir. It will thicken as the soup reaches a boil.

 

Taste it and season it to your liking with salt and pepper.