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    Chicken Gnocchi Soup


    Source of Recipe


    .

    Recipe Link: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-gnocchi-soup-recipe/index.html

    Chicken Gnocchi Soup

    6 cups chicken broth, homemade or low-sodium canned
    4 cloves garlic, minced
    3 tablespoons unsalted butter
    1 teaspoon sugar
    2 carrots, thinly sliced
    1 rib celery, thinly sliced
    2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen
    2 cups frozen peas (8 ounces)
    2 cups shredded cooked chicken, (about 1 large chicken breast)
    Freshly ground black pepper
    Hunk of good Parmesan

    Put chicken broth, garlic, butter and sugar in a large saucepan
    over medium-low heat, bring it to a simmer, and cook, uncovered
    until the garlic is tender, about 2 minutes.
    Add the carrots and celery and continue to simmer until almost
    ender, 2 minutes.
    Bring to a full boil, stir in gnocchi and, cooking until the gnocchi
    are al dente, 2 to 3 minutes.
    Stir in frozen peas and chicken and turn off the heat.
    Season with salt —take into consideration that Parmesan cheese
    is salty, and a generous amount of pepper, to taste.
    Ladle the soup into warmed shallow bowls and shower each with
    freshly grated cheese.

    Cook's Note:
    For more adventurous eaters, stir in chopped parsley leaves or dill.


 

 

 


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