Gnocchi and Chicken Soup


I have to say, I’m pretty good at following recipes. It’s how I learned to cook. But for some reason I cannot make a good chicken soup according to a recipe. It seems that my family just does not like anybody’s version of chicken soup. But the idea of a hearty soup is so comforting. So today I decided to give it a try one more time. But this time I was going to take everything I’ve learned over the years from recipes and create my own chicken soup. It turned out great!  And even my daughter who has always hated chicken soup (even Campbell’s Chicken Noodle) loved it!

What you’ll need…..

1 TBS olive oil

1 small onion, diced

2 celery stalks, diced

1 carrot, cut in half length ways and sliced

1 garlic clove, chopped

3/4 lbs chicken breast

salt and pepper, to taste

1 quart unsalted chicken stock

1 1/2 – 2 cups water

1/2 cup chopped broccoli florets

1 lb package Gnocchi

pinch of Italian seasoning

Pinch of crushed red pepper

1-2″ piece of rine from parmesan cheese wedge, cut into pieces

shredded Parmesan cheese

1 TBS fresh parsley, chopped


Season the chicken breast with salt and pepper. In a Dutch oven heat olive oil over medium heat.  Add the onion, celery, and carrots and cook until onions are translucent (about 5 minutes).  Stir in the garlic.  Add the chicken and brown on both sides.


Remove the chicken breast from the pot and cut into chunks (it will still be uncooked at this point).


Return the chicken back to the pot and add the stock, 2 cups of water, rine from the Parmesan cheese, Italian seasoning, and crushed red pepper and bring to a boil. Turn the heat to medium-low and simmer for five minutes then add the broccoli and gnocchi.  Let simmer five more minutes until the gnocchi is tender.  Garnish with parsley and shredded Parmesan cheese.

The Recipe

Ingredients:

1 TBS olive oil

1 small onion, diced

2 celery stalks, diced

1 carrot, cut in half length ways and sliced

1 garlic clove, chopped

3/4 lbs chicken breast

salt and pepper, to taste

1 quart unsalted chicken stock

1 1/2 – 2 cups water

1/2 cup chopped broccoli florets

1 lb package Gnocchi

pinch of Italian seasoning

Pinch of crushed red pepper

1-2″ piece of rine from parmesan cheese wedge, cut into pieces

shredded Parmesan cheese

1 TBS fresh parsley, chopped

Directions:

Season the chicken breast with salt and pepper. In a Dutch oven heat olive oil over medium heat. Add the onion, celery, and carrots and cook until onions are translucent (about 5 minutes). Stir in the garlic. Add the chicken and brown on both sides. Remove the chicken breast from the pot and cut into chunks (it will still be uncooked at this point). Return the chicken back to the pot and add the stock, 2 cups of water, rine from the Parmesan cheese, Italian seasoning, and crushed red pepper and bring to a boil. Turn the heat to medium-low and simmer for five minutes then add the broccoli and gnocchi. Let simmer five more minutes until the gnocchi is tender. Garnish with parsley and shredded Parmesan cheese.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: