One of my favorite food items from Trader Joe's is the Trader Giotto's Gnocchi al Gorgonzola. I have found it in the freezer of the Trader Joe's stores before, it may be a seasonal item and thus not always available. I usually stock up on my favorite products when I go there and keep them in my deep freezer to use as I want. The price in the store is typically around $3 ish per bag, but if you are anxious to have it and cannot locate it in the store, then you can purchase it here on Amazon. In this recipe, I use two bags because I like to have enough food to go around, or possible leftovers.
Speaking of leftovers, I like to cook a large batch of RHB Herb Skillet Chicken
and put a meals worth amount (about 3-4 cups) in a quart size freezer bag and freeze it. Then I can just pull out a bag for use when I need it and I don't have to take the time to cook up some chicken or go to the store. If you are at the store though, you can purchase a cooked rotisserie chicken (they usually have them in a warming cart by the checkout lanes). Just cut up the chicken into bite size pieces and mix it up into the soup.
This soup recipe calls for the use of a Le Creuset but you can also use a Dutch oven or large pasta pot. I had never even heard of a Le Creuset until my boyfriend made ravioli in it. The downside is that it is very heavy as it is cast iron. Furthermore, it is coated with enamel and when the enamel starts chipping, I recommend you stop using the pot and buy a new one. These pots are pretty pricey. We purchased ours from Williams Sonoma. The good thing is that they are safe to cook with and also, they last a very long time. If you would like to purchase one to try out, I would recommend this one from Amazon as it is really well priced, it looks very similar to the one we are using now, it is 6 quart and coated with enamel cast iron.
Cooking this recipe in a Le Creuset, dutch oven, or pasta pot takes little effort if the ingredients are readily available. Just make sure you stir it up often so it doesn't burn on the bottom of the pot. Be sure to serve the soup warm and immediately as it thickens upon standing.
So let's get started.
The ingredients you will need are as follows:
3 cups cubed, cooked chicken.
As mentioned above, you can purchase a fully cooked and seasoned rotisserie chicken from the store and just cut it up into bite sized pieces, or you can make some fresh or pull out some frozen RHB Herb Skilled Chicken, using this recipe here.
1 Tbsp Ghee
I like to use Ghee butter in my cooking because for one, it doesn't burn as quick as other butters, but mainly because it is a better option for dairy sensitivity.
3 stalks green onion or shallots
I prefer to use green onions because I am used to them and I haven't actually tried shallots yet. I do understand though that shallots are a better alternative than green onions because they contain more vitamins and minerals.
3 celery ribs, sliced in half and then diced
I am not only using green onions and celery in this soup because they are delicious and healthy but also because they are a good alternative to garlic. When my boyfriend eats garlic, his acid reflux acts up.
3 carrots, peeled, each about 2 inches long
I like to wash my carrots because I handle them. I also like to peel the first layer off and them wash them again. I have found that store bought fruits and vegetables are very dirty, contain many germs from being handled by others and seem to have a slippery layer to them (possibly for looks). If you want to peel the entire length of the carrot, you may place the peels in a food processer to make small pieces, or you can peel the bottom half first and then finish the remaining half to make your peels about 2 inches in length.
3 1/2 cups oat milk
I choose to use oat milk because I am very sensitive to dairy and soy, my boyfriend is allergic to tree nuts and is sensitive to coconut. I really like to use Pacific Foods Oat Milk because it is organic and does not contain all the added junk that other brands seem to. You can order it in bulk from Amazon here.
1 cup chicken bone broth
You can use chicken broth instead but I prefer bone broth because it typically has less sodium and it contains protein, collagen, and vitamins and minerals. I recommend Pacific Foods Organic Unsalted Chicken Bone Broth. You can get it in bulk in 8 oz. cartons from Amazon here.
2 - 16 oz. bags of Trader Joe's Trader Giotto's Gnocchi al Gorgonzola, frozen or thawed.
I don't usually defrost the Gnocchi before I put it in the soup. I just turn the soup down to low heat, cover it with a lid, but leaving a little opening on the side so it doesn't run over, and let everything heat up and mix for about 30 minutes.
1/2 cup fresh spinach leaves, chopped
I don't add the spinach leaves until the end because for one, I like the flavor better the more fresh it is, two because I prefer the texture of fresh spinach leaves more than wilted leaves and finally, because I don't want to cook out the nutrients. Though, I do understand that you get more iron and calcium with cooked spinach than raw as well as less acidity.
Place the tablespoon of Ghee butter into the bottom of the Le Creuset or which ever pot you choose for making soup in.
Once the butter is heated up, add the green onions or shallots, celery and carrots and cook until soft. This usually takes about 5 minutes on medium heat.
Add the bone broth and oat milk and heat until boiling.
Turn down the heat to low and add the chicken and gnocchi.
Cover the dish with a lid, leaving a small crack to help minimize the risk of the contents overflowing.
Cook on low for around 30 minutes, or until the gnocchi and chicken are heated through.
Turn off the heat and add the spinach and any toppings you like.
Prep Time | 30 minutes
Cook Time | 35 minutes
Serving Size | 3 cups
Servings | 5