I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Medium heat.
Melt butter in soup pot, add garlic and sautee, add chicken and cook through.
Add flour and mix well until flour is cooked into the chicken.
Now add milk and heavy cream.
Add veggies and bullion cubes.
Add gnocchi last (takes 3-4 min to cook).
Mix ingredients well until soup thickens, stirring constantly.
Cover and simmer 10 minutes.
oil in a pot. Cook gnocchi in the boiling broth until
In 10 inch nonstick skillet, cook chicken 5-7 minutes, stirring frequently, until browned and no longer pink in the center.
Spray 3-4 quart slow cooker with cooking spray (or use slow cooker liner). In cooker, mix chicken and remaining ingredients EXCEPT for gnocchi & peas.
Cover; cook on low heat setting 8 to 10 hours.
Increase heat setting to High. Stir in gnocchi & peas. Cover, cook about 30 minutes longer or until gnocchi and peas are tender.
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
br>Add the gnocchi; simmer, uncovered, until the gnocchi float to the
inutes. Reduce heat and stir gnocchi, chicken, and spinach into broth
live oil in a large soup pot over medium heat. Cook
simmer.
Stir gnocchi into the simmering soup and cook until
Bring soup to a boil.
Cook gnocchi in the boiling soup until
n the package, add gnocchi to the soup along with spinach. Simmer
Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.
o a boil. Cook the gnocchi according to package directions. Drain
then salt.
Add the gnocchi and cook, stirring occasionally for
Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
Add spinach and cook for another 1-2 minutes until spinach is wilted.
(Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
Ladle into bowls and serve!
Saute the onion and garlic in the oil (or butter).
When the onion becomes translucent, add the flour and make a roux. Let the oil and flour mixture cook for about a minute before adding chicken broth.
Add the carrots, celery and chicken into the roux. Simmer until vegetables are tender, then add spinach.
Cook gnocchi according to package directions.
Add the coconut milk to the chicken and vegetables sauce. Once mixture thickens again, add the cooked gnocchi and seasonings.
Top with Parmesan if desired and serve immediately.
Combine water, gnocchi, chicken, tomato, onion, corn, green onion, chicken bouillon, broccoli, thyme, pepper, salt, and basil a stockpot; bring a boil. Reduce heat and simmer until gnocchi are cooked through and flavors have blended, about 15 minutes.
killet; add spinach, tomatoes, and gnocchi. Cook over medium heat until
nd stir in chicken, spinach, gnocchi and remaining seasonings.
Adjust