Sunday, January 31, 2010

Creamy Chicken Gnocchi Soup

Adapted From: Copykat Recipes
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!

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) sauté pan or stock pot, heat Extra Virgin Olive Oil.

2-Sauté 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.

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