Chickengnocchiflorentine Soup Recipes

CREAMY CHICKEN GNOCCHI SOUP RECIPE

Creamy Chicken Gnocchi Soup Recipe image

Chicken Gnocchi Soup is one of my favorites because it's so creamy and delicious! This copycat Olive Garden Chicken Gnocchi Soup recipe is so easy to make and tastes just like the real thing (maybe even better). I know you're going to love this chicken and gnocchi soup!

Provided by Becky Hardin - The Cookie Rookie

Categories Soup

Time 55m

Number Of Ingredients 17

Ingredients

8 tablespoons butter (divided)
1 small yellow onion (chopped)
1 cup shredded carrot
1 tablespoon minced garlic
30 ounces chicken broth ( click for homemade recipe!)
1/8 teaspoon nutmeg
1/2 tablespoon dried thyme
1/2 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 lbs boneless (skinless chicken breasts)
16 ounces DeLallo Potato Gnocchi
1/3 cup white flour
2 cups half and half
1/4 cup grated parmesan cheese
1/3 cup heavy cream
2 cups fresh baby spinach (roughly chopped)

Steps:

Heat a large stock pot or dutch oven over medium high heat. 3 tablespoons butter until just melted.
Add in the onion and carrot and stir to coat in the butter. Saute for 3-5 minutes or until onions are translucent.
Stir in garlic and cook for 1-2 more minutes or until fragrant.
Pour in the chicken broth and add in the nutmeg, thyme, paprika, salt, and pepper. Add in chicken breast and bring to a boil. Cover and reduce heat to simmer. Allow to cook for 8-10 minutes or until chicken is fully cooked. Remove chicken and set aside.
While chicken is cooking, heat remaining butter in a small sauce pan. Once melted, stir in the flour briskly with a whisk.
Pour in the half and half, whisking while you pour. Once fully combined and smooth, allow to simmer to 3 minutes or until thickened. Whisk often.
Stir in the parmesan cheese until combined. Remove from the heat and stir in the cream, whisking with your hand until smooth. Set aside.
Once chicken has been removed from the broth, add in the 16 ounces potato gnocchi. Allow to simmer, covered, for 5-7 minutes or until gnocchi rises to the top and is done.
Stir the cream mixture into the broth/gnocchi mixture.
Cube the cooked chicken and return to the soup, along with the spinach. Heat until warmed to your liking, but do not allow to come to a boil.
Serve and enjoy!

Nutrition Facts : Calories 667 kcal, Carbohydrate 42 g, Protein 43 g, Fat 36 g, SaturatedFat 20 g, Cholesterol 188 mg, Sodium 1120 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CHICKEN,GNOCCHI,FLORENTINE SOUP

Chicken,Gnocchi,florentine soup image

This is one of my family favorites! It can be made as a soup or thickened up as a chowder. GREAT on a cool fall evening or on a cold winter night ! I developed this one cool evening when I wanted something different, yet filling. Tired of tomato based soups, I hunted thru the pantry and found the gnocchi, spices and soups. I had 2 lonely chicken breasts to feed a family of 4 and a half used bag of chopped spinach that was in the way in the freezer! TA DA. something beautiful !

Provided by janet kaskie @jekaskie

Categories Other Main Dishes

Number Of Ingredients 17

Ingredients

2 large chicken breasts, boneless and skinless
3-4 tablespoon(s) butter
1 medium sweet onion , chopped
1-2 tablespoon(s) chopped garlic (from a jar)
1 can(s) chicken stock, no salt
1 large (family size ) can condenced cream of mushroom soup
1 large (family size ) can condenced cream of chicken soup
1 can(s) milk
1 tablespoon(s) fresh rosemary , chopped
1/2 tablespoon(s) dried oregano
1/2 tablespoon(s) dried basil
2 pinch(es) ground nutmeg
1 package(s) gnocchi (its an italian potato dumpling found near the pasta.
8 ounce(s) frozen chopped spinach,thawed and squeezed dry
- salt & pepper to taste
- cornstarch for thickening
YOU CAN ALSO USE THE CHICKEN AND HERB & OR THE MUSHROOM WITH ROASTED GARLIC (JUST OMIT THE GARLIC IN THE RECIPE) SOUPS.

Steps:

heat skillet and add butter, brown chicken until just golden (it will cook more in the soup) remove and put in stew pot.
sauté' onions until softened and add garlic until just fragrant (do NOT brown garlic) (set aside with chicken.)
use chicken stock to deglaze pan, scraping bits off bottom of pan. Add to stewpot.
add all spices, soups and milk. stir. bring to a simmer
once hot add gnocchi and stir to separate dumplings (quick note : they are done when they float )
simmer, stir gently, (be sure to stir the bottom), occasionally to keep from scorching on bottom
once Gnocchi began to float, stir in spinach.
if you want a thicker soup : mix 1 part cornstarch to 1 part chicken stock or milk add this mixture a little at a time until desired thickness is achieved.
salt and Pepper to taste
serve with crusty bread... enjoy

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