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
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