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 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
CHICKEN AND GNOCCHI SOUP
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 17
Steps:
- In a stockpot, heat butter and oil over medium heat. Add onions and celery. Cook and stir until tender, 7-9 minutes. Add garlic; cook 1 minute longer. , Stir in flour until blended; gradually add cream. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in chicken, carrots, chicken base, thyme, parsley, salt and poultry seasoning; heat through., Meanwhile, in a Dutch oven, bring broth to a boil. Add gnocchi and cook until they float (do not drain). Carefully add gnocchi and broth to the soup. Stir in spinach. Cook and stir until spinach is wilted.
Nutrition Facts : Calories 544 calories, Fat 29g fat (15g saturated fat), Cholesterol 148mg cholesterol, Sodium 1338mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 3g fiber), Protein 27g protein.
CHICKEN AND GNOCCHI SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 6 kid size servings
Number Of Ingredients 11
Steps:
- Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt -take into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
- Cook's Note: For more adventurous eaters, stir in chopped parsley leaves or dill.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP
This is very close to the Olive Garden soup. There's another recipe on the web, which was the basis of this recipe, however, I have changed it to use less cream. Still tastes good! I did end up using a little cornstarch to thicken. I guess you could sub heavy cream for the half-and-half to make it a little thicker without using cornstarch. The gnocchi is usually in the spaghetti section of the grocery store.
Provided by Anne G.
Categories European
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
- Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
- Add spinach and cook for another 1-2 minutes until spinach is wilted.
- (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
- Ladle into bowls and serve!
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
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