Skip to main content

Chicken Gnocchi Soup

Image
By

Restaurant-Inspired Recipe: Olive Garden's Thick Chicken And Gnocchi Soup

I Looooooove Gnocchi! But, with like so many other of my favorite dishes there were no allergy free alternatives until now!

Chicken Gnocchi Soup

Serves 6
Ingredients
  • 1 pound store-bought gnocchi or use this recipe to make by hand (Gluten free gnocchi can be found in the grocery store, the brand I see the most is Delallo)
  • 2 cups cooked chicken breast, cut into small cubes
  • 1 1/2 cups spinach leaves, chopped (maybe make it a little healthier and add kale as well)
  • 1 cup chicken broth (organic & gluten free)
  • 1 cup white onion, chopped
  • 3/4 cup carrots, finely chopped or julienned
  • 1/2 lemon, juiced
  • 2 sprigs rosemary (maybe italian seasoning for me)
  • 2 cloves garlic, minced
  • 2-3 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground pepper, to taste
  • 1 3/4 cups heavy cream (So Delicious Coconut Culinary Cream Original, vegan, this is a link to show you what is looks like) https://www.youtube.com/watch?v=E_-U280XZoQ
  • 1 1/2 cups parmesan cheese, grated, divided (pecorino or vegan parmesan) 
  • 1/4 teaspoon nutmeg (I seriously doubt if I add this, to each it's own though)
Directions
  1. If using store-bought gnocchi, bring a large pot of salted water to boil and cook according to packaging directions. If using homemade, cook until gnocchi float, then remove with a slotted spoon. Set aside.
  2. Heat olive oil in a large pan or skillet over medium-high heat and saute onion and carrots until softened, but not browned. 5-7 minutes.
  3. Add minced garlic during the last 2 minutes and cook, stirring frequently, until fragrant.
  4. Season with salt and pepper and rosemary, and add chicken.
  5. Cook until chicken is lightly browned and coated in cooking juices.
  6. Pour in chicken broth and lemon juice, and stir together, then pour in heavy cream.
  7. Reduce stovetop heat to medium-low and stir in parmesan cheese. Sprinkle in nutmeg and let simmer for several minutes, or until thickened.
  8. Add gnocchi and spinach to the mixture and cook until warmed through and coated in sauce.
  9. Remove rosemary sprigs and serve immediately, garnished with more cheese.
Recipe adapted from Copy Kat



Recipe Borrowed From: http://12tomatoes.com/restaurantinspired-recipe-olive-gardens-thick-chicken-and-gnocchi-soup/?utm_source=glp-12t&utm_medium=social-fb&utm_term=20170130&utm_content=link&utm_campaign=restaurantinspired-recipe-olive-gardens-thick-chicken-and-gnocchi-soup&origin=glp_12t_social_fb_link_restaurantinspired-recipe-olive-gardens-thick-chicken-and-gnocchi-soup_20170130
Labels:

Comments

Post a Comment

Popular posts from this blog

Hough Bakery - butter cookies

By
Hough Bakery By  Gail Greenberg   &   Diane Rolfe Hough Bakery was an integral  part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have  always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra  magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately  even with Archie's being open, my food afflictions will not allow  me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I  will switch some things  around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streus...
Post a Comment
Read more

BOB'S RED MILL BUTTERMILK BISCUITS (GLUTEN FREE)

By
BOB'S RED MILL BUTTERMILK BISCUITS (GLUTEN FREE) This recipe can be found on the bags of Gluten Free 1-to-1 Baking Flour. Rating 1 2 3 4 5 Servings 6 servings Prep Time 15 minutes Cook Time 18 minutes Passive Time 5 minutes Submitted By Bob's Red Mill Natural Foods Dietary Specialty   Gluten Free ,  Low/No Sugar ,  Soy Free ,  Vegetarian Ingredients 2-1/2   cups   Gluten Free 1-to-1 Baking Flour 2-1/2   tsp   Baking Powder 1/2   tsp   Baking Soda 2   tsp   Sugar  ( Raw sugar ) 1   tsp   Salt   1/2   cup   Butter   chilled and cut into 1/4-inch cubes ( Smart or Earth Balance ) 2     Eggs   3/4   cup   Buttermilk   + 1 Tbsp, divided ( I would use plain Lifeway Kefir )  Instructions Preheat oven to 450° F. Line a baki...
Post a Comment
Read more

Johnny Mango's Shrimp Fried Rice with Fiery Lime Sauce

By
Backstory: My friend introduced me to this AMAZING fried rice about 6yrs ago. She asked did I want "fried rice" (I'm thinking "traditional" fried rice) OH NO! I tasted this and my taste buds went crazy!!! I had her bring it as often as I could. Unfortunately I have never been to Johnny Mango (near Downtown Cleveland) myself. I have been craving this for about 6yrs and I am SOOOOO HAPPY that there is a recipe! I do still want to go to   Johnny Mango World Cafe & Bar but until then I will try to recreate it myself. If you ever visit Cleveland OH I suggest checking this out!  INGREDIENTS For the rice 2 cups  jasmine rice (I'd probably use white and brown) 2 3/4 cups  water (filtered clean water) 1 tablespoon  vegetable oil (Olive oil) 1 teaspoon  salt (kosher salt) 2  eggs, beaten 1 teaspoon garlic, minced 6 ounces  shrimp (large 31-40 count) 1/3 cup  scallions, sliced 1 cup  English cucumber, diced (organic) 1 ...
Post a Comment
Read more