My snow loving self is FREAKING out over the snow that the Twin Cities received yesterday. A large winter storm rolled through yesterday, giving us over a FOOT of snow. Ahhhh!!!! South Minnesota even saw a whopping 17”! Apparently it’s the largest snowfall since 2012. So basically this is the most snowfall Alex and I have experienced since moving here, and probably ever. When in my patients' rooms, I frequently sneaked glances out the windows, watching as the blizzard like winds whipped the snow in every direction, and dreamt about being at home cuddled under a warm blanket with a book in hand.
Of course with snow storms comes, well, having to drive in snow storms… Unfortunately there were hundreds and hundreds of crashes and spin outs yesterday throughout the metro area. Thankfully Alex and I work within a couple miles of home and can take surface streets the whole way. Plus our Subaru’s all wheel drive saved us from getting stuck in the snow.
The great thing about living in Minnesota? They know how to handle their snow! Today, the main roads were plowed and salted, the sideways were shoveled/snow blown and salted, and residents were helping each other by pushing or shoveling out cars stuck in snow. The only remnants of the prior day’s snowfall was seen in the large snow banks and the thick snow covering the ground. Now I’m eager to get a second sled so Alex and I go sledding on the nearby hills!
And the only thing better than a foot of fresh snow? Cozying up inside with loved ones with a cozy af soup. Enter, today’s recipe. I love this soup because it is packed with so many yummy, healthy veggies and loaded with flavor. It even has kale – which I’m surprised I let myself put in the recipe. As a person who hates the natural taste of kale, TRUST ME, you can’t even taste it with all the other flavors that are occurring. The soup tastes best when sprinkled with parmesan cheese and served with a slice of warm sourdough bread.
Cozy AF Soup
- 4 garlic cloves, minced
- 1 medium onion, finely diced
- 1 Tablespoon unsalted butter
- 3 celery stocks, diced
- 2 carrots, peeled and diced
- 2 Tablespoons tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cumin
- 4 cups chicken broth
- 2-3 chicken breasts (or 6 chicken tenders)
- 1 medium butternut squash, peeled and diced
- 1 can (14.5 oz) diced and fire roasted tomatoes
- 1 lb (17.6 oz) gnocchi
- 2 cups kale, massaged and finely chopped
- Parmesan cheese (optional)
- Warm sourdough bread (optional)
- Set up crockpot
- In a large pan, melt the butter. Add the garlic and onion, and cook until the onions are translucent
- Mix in the celery, carrots, tomato paste, salt, pepper, and cumin, and stir occasionally for 5 minutes
- Transfer the mixture to the crockpot. Add in the chicken broth, chicken breasts butternut squash, and canned tomatoes
- Let cook for 3-4 hours on high, or 6-8 hours on low. Remove the chicken, shred, then return chicken to crockpot
- Stir in the gnocchi
- Cook for an additional 45 minutes – 1 hour, until the gnocchi has softened. Add the kale, and allow to wilt for a few minutes before serving soup
- (Optional) Sprinkle each serving with parmesan cheese, and serve with a slice of warm sourdough bread