Saturday, September 15, 2012

Chicken Gnocchi Soup

It's been a while since I posted a recipe. Life seems to get busy at times and this year has been a busy year for me. However I'm hoping that I will be back to updating this blog at least weekly if not more often.
A neighbor told me that she loved the Chicken Gnocchi Soup from Olive Garden and since I make a pretty good knock off on their Zuppa Toscana soup could I try making the Gnocchi soup. I'm always up for a challenge so off I went in search of recipes. Now I have never had the Gnocchi soup so I just hoped the recipe I settled on really did taste like the Olive Garden recipe.
I ended up loving this soup. It reminds me of a chicken dumpling dish and I love dumplings. The flavors blended well together and it was really simple to make. I highly suggest you try this soup this fall.

Chicken Gnocchi Soup
recipe from Jamie Cooks It Up

1 medium onion, chopped
2 large carrots, peeled and grated
4 stalks celery, chopped
6 cloves garlic, peeled and chopped
2-3 T olive oil
1 Rotisserie Chicken + 1 C reserved broth from the bottom of the chicken container
7 C water
8 chicken bullion cubes
1 (16 ounce) package Potato Gnocchi
4 C half and half

1 1/2 C spinach, chopped
1 t thyme
1/8 t nutmeg
1 T sugar
1/4 C cold water
5 T cornstarch
salt and pepper 
2 T butter

 1. Get your onion and garlic peeled and chopped, your carrots peeled and grated and your celery chopped. 
2. Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it. 
3. When the oil is hot toss your chopped veggies into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent. 
4. Take the lovely rotisserie chicken out of the package and set it on a plate. 
5. Pour the broth that is left in the bottom of the chicken package into a large measuring cup. You should have about 1 cup of broth from the pan.  
6. Pull the skin off of the chicken, and take the meat off of the bones. Chop it up with a sharp knife. 
7. When your veggies are done cooking pour the broth from the chicken and 7 cups of hot water into the pot. Add 8 chicken bullion cubes and give it a nice stir. 
8. Add the chopped chicken and bring the soup to a boil. 
9. Open up the package of Gnocchi and pour it into the pot. Let the soup come to a boil again and allow the gnocchi to cook for about 3-4 minutes. The gnocchi will be cooked  through when they float to the top of the broth. It should happen pretty fast.
10. Chop yourself about 1 1/2 cups of spinach and toss it into the pot. 

11. Pour in 4 cups of Half and Half, 1 teaspoon dried thyme, 1/8 teaspoon nutmeg, 1 tablespoon sugar and 2 tablespoons of butter. Stir it around a bit and let it come to a boil. 
12. In a small bowl combine 1/4 C cold water and 5 tablespoons of cornstarch. Mix it well and pour it into the soup pot. 
13. Bring the soup to a boil, while you stir. It will thicken as the soup reaches a boil. 
14. Taste it and season it to your liking with salt and pepper.

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7 comments:

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  2. this look awesome! I'm going to try this today!

    ReplyDelete
  3. That looks so indulgent and lush!

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  4. This soup looks awesome and so balanced! I recently came up with your blog and went through many of your amazing recipes! loved your appetizers and easy deep ideas!I know it is been a while without new recipes but I was wondering if you would be interested in sharing your posts on Glipho? I bet that our users would love to read your stuff! It's a quite new social publishing platform, where you can connect to every social network accounts, really easy to use it and communicate with your followers. In additional, you are able to import the posts from your blog in a super-easy way without affecting it at all.

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  5. oh that was delicious I like that recipe
    i love eating that's why im too fat now :)
    but most of the time what i eat are any kind of chocolates
    like milk chocolate ,French macarons, and macarons london and so on.
    well anyway that recipe above is interesting i wanna try that at home.

    ReplyDelete
  6. Looks crazy good, thanks for the recipe! This reminds me of the time I used to experiment in the kitchen all the time before I got too busy managing a Chinese Restaurant in Capalaba area. You just inspired me try this one during the weekend!

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