All of the ingredients bought for this soup were from Aldi (you know I love that place!). You can buy them elsewhere, of course, but you will pay much more! Their gnocchi is $1.49 and the cheapest other stores have it for is $3.50! It freezes well, so we stock up during our monthly shopping trip. Even with a sale at Meijer, it's hard to find a whole chicken for $0.89 per pound!
TIP: After the chicken is roasted, I boil the whole thing in water. I remove the meat and then save the broth for soup. It adds a great flavor, although sometimes I still need to add bouillon cubes.
- 2 cups of shredded leftover chicken
- 1 package gnocchi
- 1 can of Fit n Active Cream of Chicken soup
- Milk (fill the soup can after empty)
- 2 cups chicken stock
- If using leftover stock from roasted chicken, add 2 bouillon cubes for extra flavor
- 1 teaspoon oil
- 1 tablespoon butter
- 1 onion, chopped
- 2 carrots, peeled & chopped
- 1 stalk of celery, chopped (save the leaves for garnish)
- 2 tablespoons flour
- Salt & Pepper, to taste
- Dash of nutmeg
- Heat oil over medium heat. Add carrots, onion and celery. Cook 3-4 minutes until tender. Season with salt and pepper.
- Create a little circle in the middle of the pan, add butter to melt. Sprinkle flour and mix everything together. Cook for 1 minute.
- Slowly pour chicken stock into pan, letting thicken. Add cream of chicken soup, then fill the can with skim milk. Allow to thicken.
- Add a dash of nutmeg (shhh, it's my secret ingredient). Allow to bubble for 4-5 minutes.
- Finally add gnocchi and chicken. If too thick, add a splash more chicken stock.
- Garnish with celery leaves, or parsley.
Are you an Aldi shopper? What's your favorite item?