Italian Chicken Soup With Toasted Parmesan Gnocchi Recipes

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ITALIAN CHICKEN SOUP WITH "TOASTED" PARMESAN GNOCCHI



Italian Chicken Soup with

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

2 medium baking potatoes (about 1 1/4 pounds)
4 strips bacon, thinly sliced
2 carrots, sliced into 1/2-inch rounds
2 stalks celery, sliced into 1/2-inch pieces
24 pearl onions, peeled
Kosher salt and freshly ground white pepper
1 3- to 4-pound chicken
1 small bunch fresh thyme, tied with string
8 cups low-sodium chicken broth
2 tablespoons unsalted butter
1/4 cup breadcrumbs
3/4 cup all-purpose flour
1/4 cup grated Parmesan cheese, plus more for garnish
Pinch of freshly grated nutmeg
2 large eggs
1/4 cup roughly chopped fresh parsley
1/4 cup roughly chopped fresh basil
3 cups loosely packed spinach leaves
1 lemon, cut into wedges

Steps:

  • Preheat the oven to 400 degrees. Bake the potatoes until soft, about 1 hour.
  • Meanwhile, in a large soup pot, brown the bacon over medium heat. Add the carrots, celery and onions. Season with salt and pepper and cook until the vegetables are translucent, 3 to 5 minutes. Add the chicken, thyme and broth; bring to a simmer and skim any foam that rises to the top. Reduce the heat and barely simmer until the chicken is cooked through, about 40 minutes. Discard the thyme. Remove the chicken and let cool. Pull off the meat and shred into bite-sized pieces; cover and set aside. Season the broth with salt and pepper.
  • Melt the butter in a skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, about 3 minutes; set aside. Halve the baked potatoes and scoop the flesh into a bowl; mash with a fork and season with salt and pepper. Sift the flour over the potatoes and add the toasted crumbs, parmesan and nutmeg; lightly knead to make a firm dough. Roll into 1/2-inch-wide cylinders; cut into 1/2-inch pieces and round the edges to make oval-shaped gnocchi. Bring the soup to a boil and drop in the gnocchi. Cook until they float to the top, 1 to 2 minutes; transfer the gnocchi to warm bowls with a slotted spoon.
  • Beat the eggs with a fork; use the fork to "paint" ribbons of egg across the soup. Let set, about 30 seconds. Stir in the chicken meat, parsley, basil and spinach; season with salt and pepper. Ladle the soup over the gnocchi. Serve with lemon wedges and more Parmesan.

ITALIAN CHICKEN SOUP



Italian Chicken Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
1 pound ditalini pasta (a very short macaroni-type pasta)
2 tablespoons olive oil
1 fryer chicken, cut into pieces
8 cups low-sodium chicken broth
2 green bell peppers, diced
2 stalks celery, diced
2 fresh jalapenos, diced
1 medium onion, diced
1/2 teaspoon dried oregano
One 28-ounce can diced tomatoes
2 cups heavy cream
Parmesan shavings, for serving
Crusty Italian bread, for serving

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.

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