We have finally gotten to the weekend free to do what you have ignored for the last 2 months because of the holidays. 99% of the decorations are put away, I still have the porch looking a little festive but I am down with that. Plus its too early for the Spring look and I don’t really have anything for the in between and I don’t want it to be naked; it would look too depressing.
Yesterday was also the first time I have done a “normal” grocery shopping. Basically meaning I didn’t need to pick up anything for a particular dessert, casserole or a dinner in general. I can get back into a somewhat normal routine. Which in itself can be very calming at least in my world.
Today I figured; well most Sundays I try to prep for the week ahead; as best I can anyway. I figure I can at least take care of breakfast, lunches and snacks; for the most part. Dinner is usually whatever I have in the fridge or freezer. More often than not I look in the fridge and see what I need to use up or clean out and that dictates what we are having for dinner.
The soup I am going to share with you literally was because I bought a huge bag of gnocchi from my favorite farmers market in Montreal over New Years; if you are ever in Montreal, Quebec please visit Atwater Market or Jean Talon Market – you won’t be disappointed. I also had a larger than we normally buy half and half that will most definitely go bad before my husband has enough coffee to use it all up. Plus I had just made some chicken stock the night before so instead of freezing it I thought I could make a soup. Add a few more ingredients and voila dinner or lunch is ready.
I need to give a shout out to my sister-in-law for the bay leaf – she brought me a baggie full from her bay leaf plant that she has growing at her house. Yeah I didn’t even know that was a thing. Let me just say that the ones I buy from the spice aisle in the grocery store is lets just say less than stellar in comparison. Her’s is SO easy to find and pull out of whatever I added it to. the ones from the store if I can find a whole one are a whole other story.
2 pounds chicken breast
½ cups shredded carrots
3-4 cloves garlic, minced
1 teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon celery salt
¼ teaspoon ground nutmeg
1 bay leaf
Kosher salt and fresh cracked black pepper to taste
5 cups chicken stock
1 cup half and half
2 tablespoons cornstarch
1 package approx 16 ounces potato gnocchi
1 cup chopped fresh spinach
Place the chicken in the bottom of your slow cooker. Add carrots and garlic. Along with the spices. Cover with the chicken broth or stock, whatever you have on hand. Cook on low for 6-8 hours or high for 4 hours.
Remove the bay leaf and discard. Remove the chicken and once cooled a bit; shred or dice whatever you like. Make a slurry with the half and half and cornstarch and add it along with the gnocchi to the pot. Place the chicken back in the pot. Cover and place on high for about 30 minutes or so. You want to make sure the gnocchi is cooked through and the soup thickens.
Add the spinach just before serving and allow it to wilt a bit. Adjust the salt and pepper to your taste and enjoy!
Recipe adapted: www.fivehearthome.com