This soup came out amazingly delicious. I want to make bulk amounts to freeze, but I think I may need to only freeze it in parts due to the almond milk.
Chicken and Gnocchi Soup:
4 chicken breasts, diced and cooked
4 cups chicken stock
2 cups almond milk (or your choice of thicker milk)
1 celery stalk, thinly sliced
1 carrot, shredded (I used a vegetable peeler for long, thin slices)
1/2 onion, diced
1 clove garlic, finely diced
1 cup fresh spinach, cut into thin strips
1 T. canola oil (or olive oil)
large pinch of dried thyme
1 lb. gluten free gnocchi (or glutenous gnocchi for those of you who eat it)
freshly milled salt and pepper
Saute onion, garlic, celery, and carrot in the oil. Add chicken, chicken stock, almond milk, salt, pepper, and thyme. Bring to a gentle boil and add gnocchi. Boil for 4 minutes. Turn heat down and simmer for 10 minutes. Add spinach and cook for 1-2 additional minutes. Enjoy!
Jessi Bloom’s Free-Range Chicken Gardens: How to Create a Beautiful, Chicken-Friendly Yard, available at the end of January, is the quintessential book for chicken owners and gardeners alike. Chock full of information for the chicken novice, Bloom’s book makes a compelling argument for allowing chickens to free range in your garden to create a symbiotic environment benefitting plants, chickens, and their human counterparts. With pertinent and practical information, this inspirational book will have the urban or suburban (or even rural) gardener or chicken owner making the cross-over to a mutually beneficial and sustainable free range chicken garden.
Disclaimer: A copy of this book was provided by the publisher for review.