Easy Chicken And Gnocchi Soup Food

CREAMY CHICKEN GNOCCHI SOUP RECIPE

Steps:

• Heat a large stock pot or dutch oven over medium high heat. 3 tablespoons butter until just melted.
• Add in the onion and carrot and stir to coat in the butter. Saute for 3-5 minutes or until onions are translucent.
• Stir in garlic and cook for 1-2 more minutes or until fragrant.
• Pour in the chicken broth and add in the nutmeg, thyme, paprika, salt, and pepper. Add in chicken breast and bring to a boil. Cover and reduce heat to simmer. Allow to cook for 8-10 minutes or until chicken is fully cooked. Remove chicken and set aside.
• While chicken is cooking, heat remaining butter in a small sauce pan. Once melted, stir in the flour briskly with a whisk.
• Pour in the half and half, whisking while you pour. Once fully combined and smooth, allow to simmer to 3 minutes or until thickened. Whisk often.
• Stir in the parmesan cheese until combined. Remove from the heat and stir in the cream, whisking with your hand until smooth. Set aside.
• Once chicken has been removed from the broth, add in the 16 ounces potato gnocchi. Allow to simmer, covered, for 5-7 minutes or until gnocchi rises to the top and is done.
• Stir the cream mixture into the broth/gnocchi mixture.
• Cube the cooked chicken and return to the soup, along with the spinach. Heat until warmed to your liking, but do not allow to come to a boil.
• Serve and enjoy!

CREAM OF CHICKEN AND GNOCCHI SOUP

Steps:

• Melt butter in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
• Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir gnocchi, chicken, and spinach into broth mixture; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi become tender, 8 to 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!

CREAMY CHICKEN GNOCCHI SOUP

Steps:

• Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in the hot butter and oil until vegetables are soft, 8 to 10 minutes. Stir flour into mixture, coating vegetables; cook 2 more minutes.
• Stir chicken broth into vegetables, stirring until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until slightly thickened, about 5 more minutes. Gently fold chicken, gnocchi, and spinach into soup. Season with salt, black pepper, thyme, and nutmeg. Adjust thickness by adding more chicken broth, if desired.

EASY CHICKEN AND GNOCCHI SOUP

Steps:

• Combine chicken broth, garlic, butter, and sugar in a large saucepan; bring to a simmer and cook until garlic is tender, about 2 minutes. Stir carrot and celery into simmering broth; cook until vegetables are almost tender, about 2 minutes more.
• Bring broth mixture to a boil and stir gnocchi into the saucepan; cook until gnocchi rise to the top and are tender yet firm to the bite, 2 to 3 minutes. Add peas and corn to broth mixture; simmer until heated through, about 30 seconds.
• Stir chicken and spinach into broth mixture; remove from heat and season soup with salt and black pepper. Ladle soup into bowls and top with Parmesan cheese.

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 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.

SLOW COOKER OLIVE GARDEN CHICKEN GNOCCHI SOUP

Steps:

• Arrange chicken breasts in the bottom of a large (6-quart) slow cooker. Add carrots and garlic on top, then sprinkle with parsley, basil, celery salt, nutmeg, and bay leaf. Season with 1/4 to 1/2 teaspoon salt (depending on the saltiness of your chicken broth) and freshly ground black pepper. Pour chicken stock/broth over ingredients in slow cooker, cover with lid, and cook on LOW for 6 to 8 hours or until the chicken is tender.
• At the end of the cooking time, remove the chicken to a cutting board and discard the bay leaf. Using a fork, whisk the cornstarch into the half-and-half until dissolved and then stir the slurry into the soup, along with the gnocchi. Cover the slow cooker and increase the heat to HIGH.
• Chop or pull the chicken into bite-sized pieces. Stir it back into the slow cooker, cover, and continue to cook for 15 to 30 more minutes, until the gnocchi is cooked through and the soup is thickened. Just before serving, stir in the chopped spinach and cover for a few more minutes until wilted. Adjust the seasonings, to taste, with additional salt and pepper (if needed) and serve immediately.

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.