This was pretty darn good! I used only 2 stalks celery and one big carrot, and for some reason I could only find rice gnocchi at the store this time, so I used that. It was a different texture than the potato gnocchi, but worked fine for a soup. I skipped the cornstarch slurry as I prefer brothier soups, and the gnocchi made it thick enough for me anyway. I also used almost one cup heavy cream because I had it in my fridge, and added a splash of milk too. I didn't find it too bland, but I did add a fair amount of salt and pepper since there was no other spices. It was great for dipping crusty French bread in. I'd make this again. Even though I made it on a Sunday this time, it's quick enough for a weeknight with using leftover chicken.
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This was pretty darn good! I used only 2 stalks celery and one big carrot, and for some reason...