Italian Chicken Soup With Toasted Parmesan Gnocchi Recipes

CHICKEN AND GNOCCHI SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
• Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
• Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

DILLED CHICKEN AND GNOCCHI SOUP

Steps:

• Heat the butter in a large wide pot over medium heat until melted. Add the carrot, celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the broth and bring to a boil.
• Stir in the gnocchi and cook until al dente, 3 to 5 minutes. Stir in the frozen peas and chicken and cook until warmed through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper.
• Divide the soup among 4 bowls, sprinkle with Parmesan and serve with crusty bread on the side.

ITALIAN CHICKEN SOUP

Steps:

• Bring a large pot of water to a boil and add salt. Cook the pasta in the boiling water according to the package directions; do not overcook. Drain and rinse in cold water to cool. Toss in 1 tablespoon of the olive oil and set aside.
• Put the chicken pieces in a large pot or Dutch oven and cover in the chicken broth. Bring to a boil, lower to a simmer and cook, covered, for 45 to 50 minutes.
• Remove the chicken pieces from the pot, shred the meat and set aside. Discard the bones and skin. Skim the fat from the stock, then strain the stock and set aside.
• In a new pot, add the remaining 1 tablespoon olive oil and saute the bell peppers, celery, jalapenos, onion and oregano over medium heat until the vegetables are tender and golden brown, about 10 minutes. Add the tomatoes with their liquid and the reserved chicken stock and shredded chicken. Bring to a boil, then reduce to a simmer. Add the cooked pasta and cream and stir to combine. Turn off the heat.
• Serve with lots of Parmesan on the top--the more the better--and crusty Italian bread is good too.