Thursday, April 25, 2013

{soups-salads-and-salad-dressings} Creamy Chicken Gnocchi Soup

 

Creamy Chicken Gnocchi Soup

Recipe By : Jaclynn Robinson, Shingletown, California
Serving Size : 8 Preparation Time:
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless, skinless chicken breasts, cut
-- into 1/2-inch pieces
1/3 cup butter, divided
1 small onion, chopped
1 medium carrot, shredded
1 celery rib, chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
3 1/2 cups 2% milk
1 1/2 cups heavy whipping cream
1 tablespoon reduced-sodium chicken bouillon granules
1/4 teaspoon coarsely ground black pepper
1 package (16 ounces) potato gnocchi
1/2 cup fresh spinach, chopped

1. In a Dutch oven, brown the chicken in 2 tablespoons butter. Remove and
keep warm. In the same pan, sauté the onion, carrot celery and garlic in
remaining butter until tender.

2. Whisk in flour until blended, gradually stir in the milk, cream, bouillon
and pepper. Bring to a boil. Reduce heat; cook and stir for 2 minutes or
until thickened.

3. Add the gnocchi and spinach; cook for 3 to 4 minutes or until the spinach
is wilted. Add the chicken. Cover and simmer for 10 minutes or until
heated through (do not boil).

Cooking Tip: Look for the potato gnocchi in the pasta or frozen foods
section.

Comments: This is a very good soup. Easy to make with lots of flavor.
Might need to thin if you are reheating.

Recipe Author: Jaclynn Robinson, Shingletown, California

Recipe Source: Taste of Home Holiday and Celebrations 2011

Author Note: Warm up on a snowy eve by enjoying a bowl of my chicken and
pasta soup. It's quick to fix and loved by all who try it.

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