Thursday, March 8, 2012
Creamy Chicken Soup
I love soup, in case you haven't already noticed. This one was originally chicken and gnocchi, but I really hate gnocchi so I leave it out. If you are a fan of soggy bread, by all means, add it in.
1/3 cup olive oil
2 cloves garlic, minced or pressed (I press. Less work!)
1 lb. chicken cut into bite sized pieces
1/3 cup flour
1/2 cup shredded carrots (you can buy these near the salads so you don't have to shred your own!)
1 celery stalk, chopped
1/2 cup fresh spinach, chopped
2 1/2 cup milk
1 1/2 cup heavy cream
3 chicken bullion cubes
sea salt and ground black pepper to taste
Cook chicken and garlic in the olive oil in a large pot over medium heat until chicken has cooked through. This will take about 5 minutes.
Stir in the flour and mix until the chicken is completely coated in the flour.
Add the rest of the ingredients (unless you are adding gnocchi. You will want to keep that out).
Cover and simmer for 10 minutes, stirring occasionally. Voila! Creamy Chicken Soup! (If you are pro-gnocchi, add those here and cook an additional 4 minutes or until gnocchi is cooked through. Check the package directions if you use pre-made).
I am a lazy girl, so for the lazy girls out there, use a pre cooked rotisserie chicken and skip the time it takes for the chicken to cook, use a bag of shredded carrots and use the garlic press. It will cut off some time and work from the prep.
I didn't try it, but I think this would be tasty with some rice in it. Yum!!