Chicken Gnocchi Soup
By Amy Fox
3 ribs off a stalk of celery, diced
1/2 onion, diced
1 - 1 1/2 cups shredded carrots
2 tsp. minced garlic
Approx. 2-4 tsp. of each; thyme, rosemary, & marjoram; divided
Salt & pepper to taste in veggies & chicken
4 boneless skinless chicken breasts, cubed
4 Tbsp. Olive oil, divided
2 16-oz jars of Ragu's Light Parmesan Alfredo sauce
1 15-oz pkg Ricotta cheese, part skim
1/2 of a 32-oz carton of low-sodium chicken stock
10 oz. Fresh Baby Spinach, washed & chopped
1/2 onion, diced
1 - 1 1/2 cups shredded carrots
2 tsp. minced garlic
Approx. 2-4 tsp. of each; thyme, rosemary, & marjoram; divided
Salt & pepper to taste in veggies & chicken
4 boneless skinless chicken breasts, cubed
4 Tbsp. Olive oil, divided
2 16-oz jars of Ragu's Light Parmesan Alfredo sauce
1 15-oz pkg Ricotta cheese, part skim
1/2 of a 32-oz carton of low-sodium chicken stock
10 oz. Fresh Baby Spinach, washed & chopped
16-oz pkg Gnocchi, cooked according to directions
In a 6-8 qt. pot, heat 2 Tbsp. of Olive oil on medium high heat. Add minced garlic, and sauté for 1 min. stirring frequently. Next, add carrots, celery and onion, 1-2 tsp. of each; thyme, rosemary, and marjoram, salt & pepper to taste. Sauté for 5-10 minutes or until veggies are crisp tender. In the meantime, heat remaining olive oil in a skillet and cook chicken, remaining herbs, salt & pepper to taste, until chicken is no longer pink. Transfer chicken mixture to veggie mixture & mix well. Add stock, alfredo sauce, and ricotta cheese. Bring soup to a boil, reduce heat to medium and allow soup to begin to thicken. Stir frequently. While soup is heating up, cook the gnocchi, drain well, and then add to the soup. Reduce the heat of the soup to a simmer. Add the spinach, and continue to stir frequently. Once the soup is thoroughly heated, serve immediately.
In a 6-8 qt. pot, heat 2 Tbsp. of Olive oil on medium high heat. Add minced garlic, and sauté for 1 min. stirring frequently. Next, add carrots, celery and onion, 1-2 tsp. of each; thyme, rosemary, and marjoram, salt & pepper to taste. Sauté for 5-10 minutes or until veggies are crisp tender. In the meantime, heat remaining olive oil in a skillet and cook chicken, remaining herbs, salt & pepper to taste, until chicken is no longer pink. Transfer chicken mixture to veggie mixture & mix well. Add stock, alfredo sauce, and ricotta cheese. Bring soup to a boil, reduce heat to medium and allow soup to begin to thicken. Stir frequently. While soup is heating up, cook the gnocchi, drain well, and then add to the soup. Reduce the heat of the soup to a simmer. Add the spinach, and continue to stir frequently. Once the soup is thoroughly heated, serve immediately.
Yields: Approximately 1 – 1 ½ Gallons of soup.
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