Recipe Background
The Floating Chicken... it's quite a name, right? It makes us laugh. It also makes our taste buds water, because we know what it entails! There's nothing quite like this savory broth loaded with tender veggies, delicious potato gnocchi, and juicy chicken, of course! All that floating together, just waiting for your spoon to scoop it all up. That's The Floating Chicken! It's hilariously delicious!
The Floating Chicken... it's quite a name, right? It makes us laugh. It also makes our taste buds water, because we know what it entails! There's nothing quite like this savory broth loaded with tender veggies, delicious potato gnocchi, and juicy chicken, of course! All that floating together, just waiting for your spoon to scoop it all up. That's The Floating Chicken! It's hilariously delicious!
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion chopped
- 1 cup carrots chopped
- 1/2 cup celery chopped
- 4 cloves garlic chopped
- 6 cups chicken broth
- 2 cups rotisserie chicken coarsely shredded
- 1 3/4 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 (16-ounce) package potato gnocchi
- 1 cup half-and-half
- 2 cups fresh baby spinach packed
- 1 tablespoon aged sherry vinegar
- basil leaves to taste, for garnish
Directions
- In a large Dutch oven over medium heat, add the oil.
- Add the onions, the carrots, the celery, and the garlic to the heated oil and cook, stirring often, until they are tender, about 8-10 minutes.
- Stir the chicken broth, the shredded chicken, the salt, and the pepper to the veggie mixture and cook, stirring often, until the flavors meld, about 20 minutes.
- Add the gnocchi and the half-and-half to the soup mixture and stir to combine. Cook over medium, stirring occasionally, until the gnocchi are heated through, about 6 minutes.
- Add the spinach and the sherry vinegar to the soup and stir until the spinach wilts.
- Serve the soup garnished with the basil.
×