Chicken and Gnocchi Soup

Levi and I enjoy watching the Food Network. After watching Iron Chef last night, I thought this soup, which features potato gnocchi, sounded good.

Turns out, it was good!

3 chicken thighs

1 can chicken broth

1 pint half and half

1 tsp. minced garlic

1 carrot, shredded

1/2 cup frozen chopped onion

8 oz. frozen spinach

2 Tbsp. oil

1/2 tsp. thyme

salt and pepper

16 ounces potato gnocchi

Place chicken thighs in large stock pan; add enough water to cover. Season with salt and pepper. Cook over med-high heat until done. Remove meat saving broth. When cool de-bone meat and skim fat off of broth. Return meat to broth.

In skillet saute onion, garlic, and carrot in oil over medium heat until onion is translucent. Add mixture to stock pot; add chicken broth, spinach, salt and pepper, and thyme. Heat to boiling, then add gnocchi. Gently boil for 4-5 minutes.

Reduce heat and add half and half; continue cooking over low heat for 10 minutes.

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Sour Cream Scalloped Potatoes

This a recipe my mom wrote out for me and put in the Longaberger recipe basket/box she bought me while I was engaged.

Since I am feeling nostalgic about engagements, I thought of this recipe and decided to make it when my parents come over for Sunday dinner.

I will probably double this recipe for Sunday and bake in 13 x 9 glass dish. Any leftovers will reheat nicely.

2 large baking potatoes or 4 to 5 regular potatoes
1 med. onion, diced
2 Tbsp. butter
1 cup sour cream
4 hard boiled eggs, sliced
salt
pepper
paprika

Peel and slice potatoes 1/8" thick. Precook in boiling, salted water for 5 minutes; drain and set aside.

Saute onion in butter until glossy. Stir in sour cream and heat through but do not boil.

Layer in buttered 2 quart baking dish 1/2 of potatoes, egg slices and sour cream mixture. Sprinkle with salt, pepper and paprika. Repeat layers.

Bake, uncovered at 350 degrees for 45 minutes or until potatoes are tender. Be careful not to over bake.

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