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Chicken Gnocchi Soup

January 1, 2013

Chicken Gnocchi Soup

One of Ken’s favorite soups is Chicken Gnocchi, so today he came up with a great recipe.  Served with crusty bread, this made a great winter meal.  Gnocchi is a dumpling, usually made from potatoe.  It is pronounced “no-key “.

Chicken Gnocchi Soup (2)

5 T. Brummel and Brown butter (not shown in pictures)

4 T. olive oil

1/2 tsp. salt

1/4 tsp. pepper

Melt butter and olive oil together with salt and pepper.

Chicken Gnocchi Soup (3)

1/2 cup onion, chopped

1/2 cup celery, chopped

3 cloves garlic, chopped or 1 T. bottled minced garlic

Add celery, onion and garlic.  Saute for 2 minutes.

Chicken Gnocchi Soup (4)

1 cup mushrooms, coarsely chopped 

Add mushrooms.  Saute for an additional 2 minutes.

Chicken Gnocchi Soup (5)

1/4 tsp. celery salt

1/4 tsp. thyme

1/4 tsp. oregano

Add seasonings.

1/3 cup flour

Add the flour slowly while stirring to form a roux.

Chicken Gnocchi Soup (6)

2 cups half and half

2 cups milk

Stir in the half and half and milk.

Chicken Gnocchi Soup (7)

14 – 16 oz. package mini gnocchi (Note: The pictures show the regular size gnocchi but we have decided that we like the mini gnocchi better.)

Chicken Gnocchi Soup (1)

Meanwhile in another pan, cook the gnocchi according to the package. (Package says to add gnocchi to salted boiling water.  When the gnocchi floats to the top – it is done.  This takes about 2 – 3 minutes. We could have used a much smaller pan too, as the gnocchi just needs to be heated – is doesn’t foam up like pasta does).

Chicken Gnocchi Soup (10)

1 cup carrots, shredded

2 cups chicken

Add carrots and chicken to the stockpot.

Chicken Gnocchi Soup (8)

1 (14.5 oz.) can chicken broth

1 1/2 cups spinach

Stir often and when the soup gets thicker, add the chicken broth, gnocchi and spinach.

Chicken Gnocchi Soup (9)

Chicken Gnocchi Soup (11)

Chicken Gnocchi Soup (12)

Heat through.  Top with grated parmesan cheese, if desired. Serve with crusty bread.  Enjoy!

RECIPE SOURCE:  Ken Allred

FULL RECIPE WITHOUT PICTURES —

CHICKEN GNOCCHI SOUP

5 T. butter or margarine

4 T. olive oil

1/2 tsp. salt

1/4 tsp. pepper

Melt butter and olive oil together with salt and pepper.

1/2 cup onion, chopped

1/2 cup celery, chopped

3 cloves garlic, chopped or 1 T. bottled minced garlic

Add celery, onion and garlic.  Saute for 2 minutes.

1 cup mushrooms, coarsely chopped 

Add mushrooms.  Saute for an additional 2 minutes.

1/4 tsp. celery salt

1/4 tsp. thyme

1/4 tsp. oregano

Add seasonings.

1/3 cup flour

Add the flour slowly while stirring to form a roux.

2 cups half and half

2 cups milk

Stir in the half and half and milk.

14 – 16 oz. package mini gnocchi (Note: The pictures show the regular size gnocchi but we have decided that we like the mini gnocchi better.)

Meanwhile in another pan, cook the gnocchi according to the package. (Package says to add gnocchi to salted boiling water.  When the gnocchi floats to the top – it is done.  This takes about 2 – 3 minutes)

1 cup carrots, shredded

2 cups chicken

Add carrots and chicken to the stockpot.

1 (14.5 oz.) can chicken broth

1 1/2 cusp spinach

Stir often and when the soup gets thicker, add the chicken broth, gnocchi and spinach.  Heat through.

RECIPE SOURCE:  Ken Allred

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