Chicken and Gnocci Soup

-
A couple of months ago my MIL and both SIL's that live in the area went to Olive Gardens and I was introduced to Chicken and Gnocci Soup. There was one of us along that knew how to pronounce the word but we had great fun imagining what it COULD say in several different languages. Haha, good times, it was a day meant for laughing! :)

I had some leftover roasted chicken hangin' around in the refrigerator and I was trying to figure out how I could creatively disguise the fact that it is left over when I thought again about the soup that made us act like teenagers at the restaurant. So I went on a hunt and found what I thought sounded about right. With a little bit of adding and subtracting I made it for our supper tonight. Three of us liked it a lot and three did not. So I count that a score, wouldn't you?! :) So here goes:



                                                         1-1/2 cups chicken breast,
                                                         cooked and diced
                                                         4 tablespoons butter
                                                         4 tablespoons flour
                                                         1 quart half-and-half
                                                         1 pint chicken broth
                                                         1/2 cup diced celery
                                                         2 garlic cloves, minced
                                                         1/2 cup carrots, finely shredded
                                                         1/2 - 3/4 cup onions, finely diced
                                                         1 cup fresh spinach, coursely chopped
                                                         1 tablespoon olive oil
                                                         1/2 tsp. thyme
                                                         1/2 tsp. parsley
                                                         Salt, to taste
                                                         Garlic and herb seasoning, to taste
                                                         1/4 cup grated parmesan cheese
                                                         Freshly shredded parmesan cheese, for garnish
                                                         1/2 - 3/4 lb. potato gnocci - can be bought
                                                         in the gourmet section of most supermarkets

I couldn't find the gnocci in the local market so I ended up making them myself. Not hard to do, not many ingredients, but my first attempt failed so I tried again. They were okay but I still need some practice.

Saute' the onion, celery, and garlic in the butter and oil over medium heat. When the onion turns transluscent, add the flour and make a roux, let the butter and flour mixture cook for about a minute before adding the half-and-half. Once the mixture thickens add the broth.



 Once the mixture thickens again add the chicken, carrots, spinach, gnocci, and seasonings. (Prepare the gnocci according to package directions).



 Simmer until soup is heated through.



Delicious served with garlic toast and ceasar salad or the Olive Garden signature salad. Enjoy!

Be Blessed!

Linked to: Sharing Sundays

Comments

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, start...
Read more