Yes, it’s Day 33 of self-imposed quarantine, a dreary, windy day with remnants of a storm system passing through the area. We’re lucky that the storms left us relatively untouched. Everything’s very wet, but still intact. Areas near us suffered terrible flooding and high winds are expected today. That usually means lots of downed trees.
For lunch today, Mom is reheating some lovely chicken gnocchi soup we had in the freezer. It’s a recipe I found online after Mom and her sister, Sandy, had enjoyed the soup at Olive Garden. I’ll include it at the end of this entry in case you’d like to give it a try.
We’re still well, thank goodness, and still being super-cautious, staying home and carefully handing incoming deliveries with all the suggested precautions.
We continue to eat delicious home-cooked meals, even shying away from having an occasional pizza delivery. “Better safe than sorry,” we say to each other. If you are #stayinghome, it’s a lucky thing to be quarantined with an excellent country cook like Mom. 🙂
I wonder what the first thing will be that we do when it’s safe to be out in the world again. I’m betting Mom will want a trip to Walmart. I am looking forward to a Big Pal and tea. (For those of you who don’t live in my area, the tea at a local burger/hot dog chain called “Pal’s” is famous. I’m a confirmed addict.)
I think a lovely drive will be in order, and it’s been a long time since we’ve been able to visit Aunt Sandy and her family in North Carolina.
I’ve never been a fan of shopping, especially grocery shopping, but I’ll be glad to be able to stroll up and down the aisles, selecting the familiar items we always buy and taking note of new and interesting items available. Who would have dreamed that I’d consider it a treat to be able to select my own produce? Strange times, folks, for sure.
If you’d like to give it a try, here’s that recipe I’d promised:
Creamy Chicken Gnocchi Soup
Ingredients:
• 3 tablespoons butter
• 1 tablespoon cooking oil
• 1/2 cup onion, diced
• celery seed to taste
• garlic powder to taste
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 1 quart chicken broth (this can be adjusted to make soup thicker or thinner as desired)
• 1 cup shredded carrots
• 1-1/2 cups fresh spinach leaves chopped
• 1 cup diced cooked chicken breast (I used rotisserie chicken)
• 1 16-oz. package potato gnocchi (we found it on the pasta aisle)
• salt and pepper to taste
Instructions:
1. In a large pot melt butter in oil. Over medium high heat saute onion until tender. Add celery seed and garlic powder. Add the flour to create a roux and cook for another minute.
2. Slowly add the half-and-half and chicken broth (I’d start with 3 cups of chicken broth and adjust it to the thickness you want from there) and stir until it starts to thicken. Add carrots and cook until carrots soften. Add spinach, chicken, and gnocchi; simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. Salt and pepper to taste and serve immediately.
Enjoy!