So I researched online....read over a variety of copy cat recipes compared, took an idea from a few, but ultimately came up with my own version...so without further ado let's get into this soup!
The Goods:
- 1 to 1.5 lbs of diced chicken breast (raw)
- 2/3 medium sized carrots, diced
- 15/20 leaves of a nappa cabbage, roughly chopped
- 2 cups chicken broth (i used low sodium)
- 2 cups milk
- 1 cup heavy whipping cream
- 1/4 cup of all purpose flour
- 1 pack (16 oz) frozen gnocchi
- 2 tablespoons minced garlic
- 1 medium sized sweet onion finely diced
- roughly 1 tablespoon olive oil
- black pepper, white pepper, cumin, chili powder, thyme, oregano, smoked paprika, ginger to taste
* Short side note* I named these spices without exact measurements cause I have no exact measurements.. I season at 3 points throughout the process, tasting as I go along until it tastes just right
The Works:
In your stock pot heat the olive oil and add the chicken, browning it on all sides, about 5 min....add the carrot, onion and garlic and fry till glassy another roughly 5 min....add the chicken broth and bring to a boil, this is the first point of seasoning ..add your spices with a slightly heavy hand here.
Once it boils, turn the heat down to a lowish, cover and simmer for roughly 30 min, stirring occasionally.
Add the nappa cabbage and frozen gnocchi, taste the broth and adjust seasoning adding more as needed.
In a medium bowl mix the milk, heavy cream and flour till smooth. Add to the pot, cover back up and simmer for another 15 min, this time stirring frequently. Here your soup will thicken.
Taste and if needed adjust your spices again at this juncture also adding a small amount of kosher salt if you so desire.
The soup will thicken more as it cools, remember that should you have leftovers!
Put in a bowl and enjoy!!
The Beginning
The Middle (after adding the broth and first round of seasoning)
The End Result
