My daughter works at a local restaurant that serves this kind of soup....so I told her....I bet I can make it better then they can.....I found this recipe......and it was fantastic. Everyone loved it......I even see my daughter had another bowl in the middle of the night....she said I must say Mom....it is better......really enjoyed it.
Creamy Chicken Gnocchi Soup
- 2 boneless skinless Chicken Breasts cut into ~1 inch thin squares
- 3 cloves of Garlic (pressed)
- 1 tablespoon Onion, finely chopped
- 2 tablespoons of fresh Basil, finely chopped
- 1 cup fresh Spinach cut into very thin strips
- 2 cups Gnocchi (not frozen)
- 2 cups Half and Half
- 2 cans Chicken Broth
- 1 cube Chicken Boulion
- 4 tablespoons Butter
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Wondra (or Flour)
- 1 teaspoon Parsley flakes (fresh or dried)
- 1 teaspoon Oregano
- 1 cup grated Pecorino Romano Cheese
- Garlic Powder (to taste)
- fresh Cracked Pepper (to taste, we prefer a lot of Pepper)
- ground Sea Salt (small amount due to high Sodium content of Chicken Broth)
- 1-In a large(4 quart or more) saut pan or stock pot, heat Extra Virgin Olive Oil.
- 2-Saut Chicken (season to taste with Garlic Powder, Sea Salt, and Cracked Pepper).
- 3-Once cooked through, stir in Garlic and Onion; mix thoroughly.
- 4-Add Butter and Wondra. Stir until fully melted, combined, and chicken is coated.
- 5-Stir in Chicken Broth and Chicken Boulion. Be sure to scrape the crusted flavor off of the bottom of the pan.
- 6-Bring to a simmer; stirring frequently.
- 7-Stir in Gnocchi, Oregano, and Parsley. Let simmer (not boil) for 5-7 minutes to cook Gnocchi.
- 8-Stir in Half and Half, Spinach, and fresh Basil; reduce heat.
- 9-Stir in Sea Salt and Cracked Pepper. Let combine for about 10 minutes; stirring occasionaly.
- 10-Stir in grated Pecorino Romano Cheese just before serving.
This recipe is a personal recipe added by ENeighbor and has not been tested or endorsed by MyRecipes.
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Creamy Chicken Gnocchi Soup Recipe at a Glance
- COURSE: Soups/Stews