Chicken & Gnocchi Soup

I LOVE all kinds of soup!!! I have quite the collection of stews, chili and various soup recipes. I'm always on the lookout for an easy soup that comes together perfectly! Especially one that the whole family enjoys and asks for seconds!! This recipe for Chicken & Gnocchi soup is one of my favorites when I'm craving something different. It is a comfort food that blends the yumminess of chicken soup with the chewy taste of a potato dumpling.....so good and quick to make!!!

Chicken & Gnocchi Soup

adapted from CopyKat recipes

2 tablespoons olive oil

4 tablespoons butter

1 cup diced carrots

1 cup diced onion

1/2 cup diced celery

2 teaspoons minced garlic

1/4 cup all-purpose flour

1 quart half-and-half

2 (14oz.) cans chicken broth

1/2 teaspoon dried Parsley flakes

1/2 teaspoon dried Thyme

salt & pepper, to taste

2 cups diced cooked chicken breast

1-2 cups fresh spinach leaves

1 (16oz.) package gnocchi 

In a large soup pot, melt the olive oil and butter over medium heat. Add the carrots, onion, celery and garlic and cook; stirring occasionally until the veggies are tender. Whisk in the flour and cook for 1 minute. Whisk in the half-and-half.  Simmer until thickened.  Whisk in the chicken broth and simmer until thickened again.  Stir in the parsley, thyme, salt, pepper, chicken, spinach and gnocchi. Simmer until the soup is heated through.  

I wish the close up picture of this soup could truly show the belly warming goodness of this recipe.  To up the flavor I like to use shredded rotisserie chicken. In the past I've also added cooked ground Italian sausage.  You can replace some or all of the half-and-half with milk if desired.  Before serving, top each bowl with a small amount of your favorite shredded cheese....such as parmesan or cheddar cheese. Enjoy!

Carissa

Pumpkin Cheesecake Bars

If you love pumpkin, then you will do flips for this recipe!!! Not to jump ahead too fast but these are AMAZING!!! It seems that every fall I have one recipe that I make over and over....and I predict that this season I will automatically bake Pumpkin Cheesecake Bars for any potluck that I attend!! I can't emphasize enough how easy they are to make. Another plus is that the ingredients are simple enough to remember without needing a long list for the grocery store. 

If you would like to make a "lighter" version of this recipe than you could use low-fat cream cheese or Greek cream cheese. I used powdered sugar to sweeten the cream cheese but you could easily leave it out or use another type of sweetener. 

Pumpkin Cheesecake Bars

1 (15 oz.) can pumpkin

1 box Angel Food cake mix

3/4 cup water

1/2 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

1 (8oz.) package cream cheese, softened

1/2 cup powdered sugar

1/4 cup water

Preheat oven to 375 degrees. Spray a 9x13 inch baking pam with Pam. In a large bowl, stir together the pumpkin, cake mix, 3/4 cup water, cinnamon and pumpkin pie spice. Spread pumpkin mixture into the greased pan.  In a medium bowl, combine cream cheese, sugar and 1/4 cup water...if needed use a hand mixer to blend well. Add dollops of the cream cheese mixture on top of the pumpkin layer. Using a knife, gently swirl the cream cheese through the pumpkin batter.  Bake for 30 to 35 minutes or until toothpick inserted comes out clean. 

There are so many words that could describe these bars....scrumptious, moist, fluffy, easy and heavenly!!! The next time you have a potluck, family get together or just want to make a quick treat.... try this recipe. I promise that you will add it to your fall favorites!!! Enjoy!

Carissa