Blue Plate Monday Recipe: Creamy Chicken Soup ala NotQuiteJuneCleaver

Visit Blue Plate Monday over at Kelly’s!

Here’s my recipe for today!


Boil a chicken in a stock pot with salt and pepper
3/4 stick unsalted butter
3 TBSP olive oil
1 cup diced onion
1 cup diced green onion
4 cloves garlic minced
4-5 carrots diced and/or sliced
2 potatoes diced
1 cup bell pepper diced
Herbs of choice (fresh if you have them) I used chives, parsley and thyme and one bay leaf
1 tsp Old Bay seasoning
Salt and pepper to taste
5 cups chicken stock
2 cups heavy cream
1 1/2 cup gnocchi

Set aside chicken to cool and pick from bones.  In a skillet, sauté  onion, garlic and bell peppers in butter and olive oil until tender.  While these are cooking on low heat, strain the chicken stock through a cheese cloth, keeping 5 cups.  Put the potatoes and carrots in the chicken stock to cook.  Add onion, garlic and peppers when ready.  Add herbs and seasonings.  Dice chicken meat and add to pot.  Simmer for 30 minutes or so.  Add heavy cream and bring to a boil.  Add gnocchi and cook three minutes.  Serve with baguettes.

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Now that looks wonderful! After the tornadoes of last week, we are having cool weather. The heat even kicked on last night…still soup weather! ~Kelly

Just noticed that my ID is for my class blog – I know you figured that out! I am here at school reading comments while munching my lunch. ~Kelly

I am going to have to try this for a lunch one day.


Yummy! That is always so good when you make it!