Penicillin Soup

• 2 (32 oz) boxes of chicken broth 

• 1-2 c. water

• 1 bunch of celery, chopped

• 3 whole carrots peeled and chopped

• 6 cloves of garlic

• 1 whole onion

Put the veggies, a bundle of thyme, and cover with broth in my instapot for 30mins on high pressure (for times sake... you can also just simmer on the stove until the veggies are soft).

Take out veggies and put in a blender with broth, blend until smooth.

Add blended veggies to a big pot with the rest of your broth and water.

• Add a couple squeezes of ginger paste, and some tumeric (maybe 2 tbsp).

• 4 tbsp roasted chicken meat

• Squeeze 2-3 lemons

Heat back to a simmer. Serve over acini di pepe pasta.

Garnish with parmesan/romano cheese if desired.

I keep my broth and pasta separate and add broth to the pasta as we eat it to keep it from absorbing all the broth.

Chicken Gnocchi Soup

• 3 Tbsp Butter 

• 3 Tbsp Olive oil 

• 2 c. carrots, shredded 

• 2 stalks celery, diced 

• 1 lrg yellow onion, diced

• 6 cloves garlic, finely minced

• ¼ c. flour 

• 1 tsp Thyme 

• ¼ tsp Nutmeg 

• 2 Tbsp Italian Seasoning 

• 1 Bay Leaf 

• Salt & Pepper, to taste

• 4 c. chicken broth

• 2 lbs chicken

• 16 oz Gnocchi

• 1 c. parmesan

• 2 c. baby spinach

• 3 c. half-n-half

Add the first 14 ingredients to slow cooker. Cook on LOW 3 hours.  

Switch to HIGH. Add the Gnocchi and parmesan. Cook 30 minutes. 

Add spinch and cook 5 minutes. Add half-n-half and heat another 15 minutes. 

Remove Bay leave and serve immediately.