A very hearty and comforting soup, yet very simple to make. This is a creamy chicken soup filled with carrots, celery, onions and garlic, plenty of tender cooked chicken, and finished with pillowy gnocchi.
In a large Dutch oven or stock pot heat the olive oil over medium heat. Add in the onion, carrots and celery and sauté for approx. 5-10 minutes until they are softening.
Sprinkle the flour over the veggies and cook, stirring constantly, for 1 minute.
⅓ cup flour
Add the seasonings/spices, and chicken base, stir to combine.
1 tsp. salt, 1 teaspoon dried basil, ½ tsp. dried oregano, ½ tsp. pepper, ½ tsp. ground turmeric, ½ tsp. onion powder, ½ tsp. garlic powder, 3 tsp. chicken base
Gradually whisk in the chicken broth and bring to a boil. Then lower the heat and simmer, partially covered, for 15-20 minutes.Check that the carrots are softened before moving on.
7 cups chicken broth or stock
Pour in the evaporated milk and and add the cooked chicken. Warm for 2 minutes, bringing the pot back to a simmer.
12 oz can evaporated milk, 3 cups cooked chicken
Separate the gnocchi so they are not stuck together, before adding them to the soup, or they will cook together.Add the gnocchi and let simmer for about 4 minutes, stirring often, so the gnocchi don't stick to the bottom of the pot or stick to each other.
16 oz prepared gnocchi
Remove from the heat and let cool for a few minutes. Taste and season to taste if necessary. Serve immediately.