You might remember that our group, The Secret Recipe Club, disbanded a while back. I am happy to say that one of our group, Wendy Klik, of A Day in the Life on the Farm rallied us together and we have started a new group called Soup Saturday Swappers. You can find us on Facebook if you are a food blogger and want to join us!
The herbs I used were the ones I harvested and froze for occasions just like this. My herb garden provides me so much pleasure in the summer, and when I harvest and use them in the winter, even more so! This herb mixture is basil, oregano and thyme.
We also used my husband's homemade chicken stock. Each time he roasts a chicken, I am having him make stock. It was over the top delicious.
I'm planning my herb garden for this spring. It is going to be huge and so much fun!
My soup was inspired by a recipe I saw at Kitchen Cents posted by my friend, Rachel. Her soup is fantastic, all I did was reduce the fat (no herbed butter) add some of my own personality to it! I hope you will enjoy it and make it soon.
Chicken with Gnocchi Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (4 servings)
- 2 cooked chicken breasts, chopped
- 4 c homemade chicken broth
- 2 c water
- 4 T minced herbs (basil, thyme, oregano or parsley)
- 4 carrots, chopped
- 2 stalks of celery, chopped
- 1 pkg potato gnocchi
- 1 T lemon juice
- salt and pepper to taste
Bring water and chicken broth to a boil. Add carrots and celery and cook until tender, about 15 minutes. Add chicken, herbs, lemon juice, and gnocchi. Cook until gnocchi rises to the top, about 4 minutes. Reduce heat and simmer for 10 minutes. Serve.
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