Wednesday, January 26, 2011
HAPPY BIRTHDAY "DISHING-IT-UP COLUMBUS"!
Monday, January 24, 2011 was the second birthday of this blog. I am just amazed how the time has passed. Lately I haven’t posted as consistently as I’d like, but sometimes life takes a turn you don’t expect. And also I had a birthday, and that requires at least a week of celebration.
I think I’ve mentioned that I have several soup recipes that I have been wanting to try; so on Sunday I picked the one I’ve wanted to make the most. Chicken and Gnocchi Soup. Doesn’t that just sound delicious? Oh how I hoped this was going to turn out. It smelled really good as I was making it. It came together so easy. But you know how sometimes just those very things turn out to be a bust.
This soup ROCKS!!! I totally mean it! I can’t get enough of it!!! I was hoping it would be somewhat similar to the chicken gnocchi soup at Olive Garden. Well forget that! I found the recipe on “My Boyfriend Dated a Chef” blog, and Karalee says it’s on par with the Olive Garden. I have to disagree! It is way, way better!
It is so simple to make, and so good that I’m pretty sure it will become one of your favorites, too.
I adapted the recipe just a bit for ease, and ingredients on hand. I skipped the first step of the instructions because I had some rotisserie chicken. I chopped that up and was on my way!
sautéing in butter?
Chicken and Gnocchi Soup
Recipe from http://www.myboyfrienddatedachef.com/?p=779
2 Tbs. olive oil
1 cup chicken breast
1 lb. potato gnocchi
1 cup onion, finely diced
2 garlic cloves, minced
4 Tbs. butter
4 Tbs. flour
2 cups half and half
2 cups skim milk
1 cup carrots, finely shredded
1/2 cup celery, finely diced
1 14 ounce can low-sodium chicken broth
1 cup fresh spinach, coarsely chopped
1/2 tsp. thyme
1/2 tsp. parsley
Grated Parmesan cheese
In a small nonstick skillet, heat 1 tablespoon of olive oil over medium-high. Cook the chicken, until browned and cooked through. Transfer chicken to a plate. Set aside.
Cook gnocchi according to package directions.
In a large nonstick saucepan, sauté the onion and garlic in butter over medium-high. When the onion becomes translucent, add the flour. Allow to cook for 1 minute.
Add half and half, skim milk, carrots, celery, and chicken. Once the soup starts to thicken, add the chicken broth. Once the soup thickens again, add the cooked gnocchi, spinach, 1 tablespoon olive oil, thyme and parsley. Allow to simmer for 4-5 minutes.
Serve immediately with grated Parmesan cheese.