SCA

Recipe: Chicken Gnocchi Soup

Abby H.

A few weeks ago my mom and I cooked a dinner for 50 people as part of our local SCA group’s winter event. Most of the recipes were historical in nature, however, this Chicken Gnocchi soup is not strictly historically accurate for our group (pre-1603ish), as most people in Europe didn’t consume potatoes or potato gnocchi. The gnocchi did exist, however, it was usually made from cheese, flour, and eggs (example and recipe here).

This soup is a great complete meal. It freezes well and makes a great gift.

I’ve scaled down the recipe to make it a little easier to prepare for the average size family.

Chicken Gnocchi Soup Serves 6-8

Ingredients:

  • 2 T. Butter
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 ribs of celery, diced
  • 2 cloves of garlic, minced
  • 1 T. Italian Seasoning
  • 1 Bay Leaf
  • 2 cups of chicken cooked and cut into bite-size pieces- leftover rotisserie chicken is perfect for this.
  • 1 quart chicken or vegetable broth
  • 1 1 lb. package of Potato Gnocchi
  • 12 ounces of your favorite milk (I used 1/2 and 1/2)- evaporated milk is a good choice too.

Directions:

  1. In a large stockpot, melt butter, and add onions, carrots, and celery. Cook until onions are translucent (about 10 minutes).
  2. Add garlic, and herbs/bay leaf- cook until fragrant.
  3. Add broth, and scrape brown cooked bits off the bottom of the pot.
  4. Add chicken, and simmer on low for about 20-30 minutes, allowing flavors to meld.
  5. Add in Potatoe Gnocchi and allow to cook on medium for about 5-10 minutes, stirring occasionally to keep gnocchi from sticking together.
  6. Finally, add in your milk of choice. Bring soup back up to a simmer for 10-ish minutes.

Serve topped with parmesan cheese. I also like this soup served with a salad like this one.

Dietary Substitutions:

  • If you are Dairy Free, use Dairy Free milk. I recommend nut milk like unsweetened almond milk.
  • If you are a vegetarian, use vegetable stock and substitute chicken for 1 can of rinsed and drained chickpeas/garbanzos.
  • If you are vegan, do the 2 above recommendations and saute veggies in olive oil instead of butter.
  • If you are Gluten Free, use GF Gnocchi, like these.

Fresh Fruit and Veg Delivered to Your Door with Yasukochi Family Farms CSA!

Abby H.3 Comments

A bunch of you saw my unboxing pics on Instagram yesterday of my  Yasukochi Family Farms CSA box, and the incredible large bouquet of flowers.

The box was bursting! I’m so excited. Here is what we received in our box:

  • Sugar Snap Peas
  • Sweet Potatoes/Yams
  • Fuji Apples
  • Navel oranges
  • Cabbage
  • Cauliflower
  • Brussel Sprouts
  • Slicing Cucumbers
  • Bell Pepper
  • Red Onion
  • Salad Mix
  • Heirloom Tomatoes
  • Baby Bok Choy
  • Celery
  • Mountain Meadow Mushrooms
  • Tangerines
  • Pears
  • Russet Potatoes

 

 

And the incredible Large Bouquet of Flowers! I divided the bouquet into two vases, and they are in Little Bit’s Room and on the mantle. There are a variety of add-ons berries, honey, eggs, jams, etc available each week.

Each Monday in March, we’ll be receiving a CSA box from Yasukochi Family Farms full of locally grown and sourced produce. I love Yasukochi Farms because everything in the box is all grown using organic farming methods while possible and using local, responsible and sustainable farming. The other thing that is incredible is the convenience of having these farm-fresh items delivered straight to your doorstep (with no additional delivery fee). It saves me a trip to the store where all the produce has been transported, touched, and picked over. My CSA Box is packed just for me!

No matter if you have a small or large household, Yasukochi Family Farms has you hooked up! There are two box sizes: Regular (feeds 1-3 people), or Jumbo (feeds 4-6 people).

If you don’t live in the delivery area, you can check out Yasukochi Family Farms at many of the local Farmers Markets in Southern California. A complete list can be seen here.

What am I making with all of these tasty veggies:

  • Last night we had roasted asparagus.
  • I made up a big salad for the week with the spring mix, tomatoes, carrots, celery, and bell pepper.
  • I also chopped up the bok choy, celery, carrots, snap peas, and onion and made a stir fry kit to have later in the week for lunch (with rice and Thai stir fry sauce)
  • I made a Marinated Salad
  • Tomorrow I’ll make a big fruit salad for a few upcoming meals
  • I’m planning on making a big baking sheet of roasted veggies for lunch- I’ll be posting pics on Instagram!

The strawberries got gobbled up last night at dinner.

I’ll be posting more pictures on Instagram and Facebook throughout the month will kinds of recipes and ideas. I hope you enjoy them as much as we have!

For more information on Yasukochi Family FarmYasukochi Family Farms, check out their website, Instagram, or Facebook.