Chickengnocchiflorentine 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.

CHICKEN,GNOCCHI,FLORENTINE SOUP

Steps:

• heat skillet and add butter, brown chicken until just golden (it will cook more in the soup) remove and put in stew pot.
• sauté' onions until softened and add garlic until just fragrant (do NOT brown garlic) (set aside with chicken.)
• use chicken stock to deglaze pan, scraping bits off bottom of pan. Add to stewpot.
• add all spices, soups and milk. stir. bring to a simmer
• once hot add gnocchi and stir to separate dumplings (quick note : they are done when they float )
• simmer, stir gently, (be sure to stir the bottom), occasionally to keep from scorching on bottom
• once Gnocchi began to float, stir in spinach.
• if you want a thicker soup : mix 1 part cornstarch to 1 part chicken stock or milk add this mixture a little at a time until desired thickness is achieved.
• salt and Pepper to taste
• serve with crusty bread... enjoy

CHICKEN FLORENTINE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
• Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.