Monday, November 22, 2021

Chicken Gnocchi Stoup

 One of my parents' neighbors and friends shared this recipe with me earlier this year and I finally got around to making it. 

Here's the original recipe:

Chicken and Gnocchi Soup

He's a very good cook - he and his wife fed me often. We loved it although I changed the way I made it just a little. My version is a cross between a soup and a stew and I think I heard that Rachael Ray called that a 'Stoup' so stoup it is!

Chicken Gnocchi Stoup

6 C chicken broth - I used Better Than Bullion 

4 cloves, minced garlic - shortcut that works for me: I buy it in the jars

3 Tbsp unsalted butter

1/2 onion, chopped

3 carrots, thinly sliced

1 rib celery, thinly sliced

1 package prepared potato gnocchi (I found mine in the pasta aisle)

1 can peas, drained

A splash or two of 1/2 & 1/2 or heavy cream

4 C cooked, cubed chicken (I use chicken tenderloins and brown them in the butter)

Freshly ground black pepper

Hunk of good Parmesan

* Brown chicken in melted butter - I season with pepper, and seasoning salt. Remove from pan, let cool a bit and dice into bite-sized pieces. In same pan, add onion, garlic, celery, and carrots - saute for about 5 minutes, stirring up all the good flavor from the cooked chicken and butter from the bottom of the pan. Add chicken broth. Stir in gnocchi, and some freshly shredded Parmesan. I added a heaping tablespoon of Tapioca flour to thicken the broth and a splash of 1/2 & 1/2. Let it simmer for about 10 minutes. Serve with more freshly grated parmesan, some red pepper flakes, and good bread!


Sherrill said...

My friend and I found copy-cat recipes for our 2 fave Olive Garden soups. Gnocchi was one and zuppa toscana the other (my fave was the Zuppa). I'll have to see how close your new recipe comes to our copy cat!! Can't beat a good gnocchi or toscana!!

The Joyful Quilter said...

Sounds (and looks) delicious!!

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