I was nervous about this soup. Truth be told, I’m not a very good soup maker. I can make a really good wild rice soup, but that’s only thanks to years of my mother coaching me. Oh, and the Tomato Bisque Soup. That’s amazing, too.
But every time I’ve tried to master chicken noodle like Campbell’s it turns out flat.
This soup? Wow. I mean, wow. While it was cooking, it smelled good enough, but it wasn’t wowing me. It smelled garlicy and brothy just as soup should, but it wasn’t really getting me excited.
I figured I’d relax until it was time to serve it. There were still a few ingredients missing to the final product.
So I waited, impatiently, all day.
My husband was flying home from Philadelphia and I really wanted him to have a nice meal to come home to, and I was afraid I’d have to order a pizza.
But order I will not! This was amazing.
Otherwise I probably wouldn’t be sharing it.
Anyhow, make this. Please.
And use that homemade ricotta gnocchi I raved about earlier this week.
Here’s how to make it!
recipe inspired from Jamie Cooks It Up!
6 cups chicken broth
3 boneless, skinless chicken breasts
2 cups baby carrots
1 package of baby spinach, washed
1/8 tsp nutmeg
1 tsp thyme
1/2 tsp pepper
6 garlic cloves pressed (I used Trader Joe’s jarred pressed garlic which turned into 2 tbs)
2 cups half and half
1/2 cup flour
1- 1 1/2 cups parmesan cheese
gnocchi, boiled for 3-5 minutes
In a slow cooker, combine the chicken broth, chicken, carrots, spinach, nutmeg, thyme, pepper, and garlic. Cook on low for 5-7 hours.
Shred the chicken using forks. Remove 2 cups of fluid from the crockpot into a separate bowl. Whisk in the flour. Replace back to the crockpot and mix through. Add the half and half. Let sit for a few minutes, to thicken up.
Mix in the gnocchi and parmesan cheese.