Cream of Chicken and Leek Soup With Gnocchi
"My version of this unique combination."
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 2 tablespoons extra virgin olive oil
- 3 leeks, thinly sliced
- 5 stalks celery & tops, thinly sliced
- 1 bay leaf
- salt, to taste
- pepper, to taste
- 1 (32 ounce) container chicken broth
- 2 cups heavy cream
- 1 lb chicken tenders, cut into small chunks
- 1 (16 ounce) package potato gnocchi
- 1 (16 ounce) package spinach gnocchi
- 1⁄2 cup Italian parsley, chopped
- 3 tablespoons dry sherry
- 1 teaspoon sweet smoked paprika
directions
- In a Dutch oven, heat the olive oil over medium heat. Add the leeks (white and tender green parts split lengthwise and thinly sliced crosswise), celery (from the heart with leafy tops, thinly sliced), bay leaf, salt, and pepper to taste and cook until the vegetables are soft, about 5 minutes.
- Add the chicken broth and bring to a boil, about 3 minutes. Stir in the cream, lower the heat and simmer until the soup bubbles at the edges.
- Add the chicken and gnocchi and cook for 5 minutes. Remove the bay leaf.
- Stir in the parsley, sherry (if using), and parika; serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I make this often the original way. I like the spinach gnocchi idea. Delicious!! I also use 2% milk in place of the cream for a lighter version and to make it more soup like I use two cartons of chicken broth. Great recipe.
Tweaks
-
I make this often the original way. I like the spinach gnocchi idea. Delicious!! I also use 2% milk in place of the cream for a lighter version and to make it more soup like I use two cartons of chicken broth. Great recipe.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
