CHICKEN AND GNOCCHI SOUP
This soup is so comforting and delicious...it'll warm you inside and out. One of the best soups that I have had in a long time. Enjoy!
Provided by Christina
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
- Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
- Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 23.9 g, Cholesterol 111.7 mg, Fat 20.1 g, Fiber 2.4 g, Protein 29.8 g, SaturatedFat 10.1 g, Sodium 839.4 mg, Sugar 2.7 g
CREAM OF CHICKEN AND GNOCCHI SOUP
A copycat version of the Olive Garden® soup. Oh so good!
Provided by Linda Barlow
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
- Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir gnocchi, chicken, and spinach into broth mixture; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi become tender, 8 to 10 minutes.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 19.7 g, Cholesterol 43.1 mg, Fat 20.6 g, Fiber 1.5 g, Protein 11.7 g, SaturatedFat 6.9 g, Sodium 853.7 mg, Sugar 3 g
CREAMY CHICKEN GNOCCHI SOUP
I tasted a similar soup at Olive Garden and wanted to see if I could re-create it myself at home. Here's the delicious result! It's wonderful on a cool evening. -Jaclynn Robinson, Shingletown, California
Provided by Taste of Home
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender., Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes., Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.
Nutrition Facts : Calories 482 calories, Fat 28g fat (17g saturated fat), Cholesterol 125mg cholesterol, Sodium 527mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 21g protein.
CREAM OF CHICKEN AND LEEK SOUP WITH GNOCCHI
Make and share this Cream of Chicken and Leek Soup With Gnocchi recipe from Food.com.
Provided by JackieOhNo
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat the olive oil over medium heat. Add the leeks (white and tender green parts split lengthwise and thinly sliced crosswise), celery (from the heart with leafy tops, thinly sliced), bay leaf, salt, and pepper to taste and cook until the vegetables are soft, about 5 minutes.
- Add the chicken broth and bring to a boil, about 3 minutes. Stir in the cream, lower the heat and simmer until the soup bubbles at the edges.
- Add the chicken and gnocchi and cook for 5 minutes. Remove the bay leaf.
- Stir in the parsley, sherry (if using), and parika; serve.
Nutrition Facts : Calories 732.2, Fat 54, SaturatedFat 29.2, Cholesterol 228.9, Sodium 942.9, Carbohydrate 17.5, Fiber 2.5, Sugar 4.9, Protein 35.2
CREAM OF CHICKEN & LEEK SOUP
The original recipe came from Super Food Ideas Magazine Aug 2005. I have changed it a little to suit our tastes. This is also lovely left unprocessed.
Provided by Ninna
Categories Chicken
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat.
- Add leek, celery & carrot and cook for 6-7 minutes or until soft then remove to plate.
- Melt butter in saucepan over medium heat until foaming, stir in flour and cook for 1 minute. Remove from heat and gradually whisk in cream and stock.
- Return to heat and stir until mixture comes to the boil.
- Return vegetables to saucepan.
- Using a stick blender process until thick and creamy - or use a food processor.
- Return to heat and add chicken and parsley heat through and serve.
CREAMY CHICKEN GNOCCHI SOUP
This is a favorite for cool weather sports nights when we all eat at different times. After adding the chicken and gnocchi, throw it in a slow cooker on the lowest setting so it is ready when you are. Serve with pesto bread sticks.
Provided by Kristin
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in the hot butter and oil until vegetables are soft, 8 to 10 minutes. Stir flour into mixture, coating vegetables; cook 2 more minutes.
- Stir chicken broth into vegetables, stirring until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until slightly thickened, about 5 more minutes. Gently fold chicken, gnocchi, and spinach into soup. Season with salt, black pepper, thyme, and nutmeg. Adjust thickness by adding more chicken broth, if desired.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 34.6 g, Cholesterol 91.6 mg, Fat 25.1 g, Fiber 3 g, Protein 20.9 g, SaturatedFat 13 g, Sodium 921.6 mg, Sugar 8.2 g
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