This is a place for me to track recipes we try. Sometimes we like the recipe, sometimes we do not, and sometimes only one or two members of our family like the recipe. I try to cook from scratch and we try to avoid processed foods. As such some of the recipes I post can sometimes be a little time consuming. I also try to buy and cook with locally grown organic products. I am willing to pay a little more to achieve this goal. If I can't find local organic I buy locally produced foods and then organic foods from elsewhere. I'm a big supporter of the "eat local" idea. I do belong to 2 different CSA's here in Utah, I buy from Crossroads Urban Center's food co-op, and I am a frequent shopper at local farmer's markets.
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.
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.