Chicken Gnocchi Soup Food

CHICKEN AND GNOCCHI SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
• Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
• Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

CREAMY CHICKEN GNOCCHI SOUP

Steps:

• In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender., Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes., Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.

OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP

Steps:

• Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
• Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
• Add spinach and cook for another 1-2 minutes until spinach is wilted.
• (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
• Ladle into bowls and serve!

CHICKEN AND GNOCCHI SOUP

Steps:

• In a large saucepan, heat the oil over medium heat.
• Fry the chicken, onion, carrot, celery, garlic, oregano, salt, pepper and bay leaf, stirring occasionally, until the onion is softened, about 5 minutes.
• Add the chicken broth and 1-1/2 cups water; bring to a boil.
• Reduce the heat to medium; cover and simmer for 10 minutes.
• Add the gnocchi; simmer, uncovered, until the gnocchi float to the top and are firm to the touch, about 5 minutes.
• Discard the bay leaf.
• To make the gremolata, combine in a bowl the spinach, lemon rind and juice, oil and garlic.
• Sprinkle onto the bowls of soup.

OLIVE GARDEN CHICKEN GNOCCHI SOUP RECIPE

Steps:

• In a stockpot or Dutch oven, warm butter and olive oil over medium heat.
• Increase the temperature to medium high and saute celery, garlic, and onion until soft.
• Add the flour and stir for about one minute to form a roux.
• Slowly add chicken broth and half-and-half and mix until the soup starts to thicken.
• Add carrots, thyme, spinach, chicken, and gnocchi. Simmer for 5 minutes, or until the chicken and gnocchi are cooked. Each brand of gnocchi varies in cook time. You'll know they're ready once they float.
• Add salt and pepper to taste.
• Serve in large bowls. Because believe me, a small bowl won't be enough.

SPICY CHICKEN GNOCCHI

Steps:

• For the gnocchi dough: Preheat the oven to 350 degrees F.
• Roast the potatoes until fork tender, about 1 hour, then let cool. When the potatoes are just warm to the touch, scoop out the insides into a food mill and mill into a large bowl. Add the Parmigiano-Reggiano, salt, pepper and egg yolks and gently incorporate. Add the flour 1/4 cup at a time until the dough just comes together. Turn out the dough on a floured surface and knead the dough, working quickly, until the dough loses its stickiness and becomes more solid. Shape small portions of the dough into long ropes 1/2-inch wide and cut with a knife into 1/2-inch-long squares. Repeat with the remaining dough.
• Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure that they are not sticking. Boil until they float to the surface, then drain and set to the side.
• For the garlic cream: In a stockpot over medium heat, melt the butter, then add the garlic and simmer until softened, about 3 minutes. Add the cream, salt and pepper and simmer on low heat, occasionally stirring, for 25 minutes.
• Meanwhile, start the gremolata: Rough-chop the Italian parsley and sun-dried tomatoes, then add to a bowl and stir in the lemon zest and garlic. Set to the side.
• To finish: Preheat the oven to 400 degrees F.
• In a large oven-safe sauté pan, add the clarified butter and heat to medium-high. Sprinkle the chicken breasts on both sides with the Blackening Seasoning and add to the pan. Sear each side for 3 minutes, then finish in the oven for 3 minutes. Let rest 5 minutes, then slice into 4 pieces.
• Add the gnocchi and Gorgonzola cheese to your simmering garlic cream sauce and let cook until the sauce thickens, about 4 minutes. Place the blackened chicken on top and garnish with the gremolata, green onions and Parmigiano-Reggiano.
• Stir together the paprika, sugar, cayenne, granulated garlic and onion, salt, black pepper, white pepper, oregano and thyme in a small bowl.

CHICKEN AND GNOCCHI SOUP

Steps:

• In a stockpot, heat butter and oil over medium heat. Add onions and celery. Cook and stir until tender, 7-9 minutes. Add garlic; cook 1 minute longer. , Stir in flour until blended; gradually add cream. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in chicken, carrots, chicken base, thyme, parsley, salt and poultry seasoning; heat through., Meanwhile, in a Dutch oven, bring broth to a boil. Add gnocchi and cook until they float (do not drain). Carefully add gnocchi and broth to the soup. Stir in spinach. Cook and stir until spinach is wilted.

CHICKEN AND GNOCCHI SOUP

Steps:

• Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt -take into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
• Cook's Note: For more adventurous eaters, stir in chopped parsley leaves or dill.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

DILLED CHICKEN AND GNOCCHI SOUP

Steps:

• Heat the butter in a large wide pot over medium heat until melted. Add the carrot, celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the broth and bring to a boil.
• Stir in the gnocchi and cook until al dente, 3 to 5 minutes. Stir in the frozen peas and chicken and cook until warmed through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper.
• Divide the soup among 4 bowls, sprinkle with Parmesan and serve with crusty bread on the side.