Creamy Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup I went out to dinner with lots of my family at the Macaroni Grill a few days ago and they had this soup that was excellent! So when I got home I did some research and found one I liked (just made a few adjustments). Hope you enjoy!

Yield: 0 servings
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Ingredients

  • 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)

Preparation

  1. 1-In a large(4 quart or more) saut pan or stock pot, heat Extra Virgin Olive Oil.

  2. 2-Saut Chicken (season to taste with Garlic Powder, Sea Salt, and Cracked Pepper).

  3. 3-Once cooked through, stir in Garlic and Onion; mix thoroughly.

  4. 4-Add Butter and Wondra. Stir until fully melted, combined, and chicken is coated.

  5. 5-Stir in Chicken Broth and Chicken Boulion. Be sure to scrape the crusted flavor off of the bottom of the pan.

  6. 6-Bring to a simmer; stirring frequently.

  7. 7-Stir in Gnocchi, Oregano, and Parsley. Let simmer (not boil) for 5-7 minutes to cook Gnocchi.

  8. 8-Stir in Half and Half, Spinach, and fresh Basil; reduce heat.

  9. 9-Stir in Sea Salt and Cracked Pepper. Let combine for about 10 minutes; stirring occasionaly.

  10. 10-Stir in grated Pecorino Romano Cheese just before serving.
August 2013

This recipe is a personal recipe added by ENeighbor and has not been tested or endorsed by MyRecipes.

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