Hi guys, i am trying to make chicken soup with gnocchi any recipes?

Chicken and Gnocchi Soup From Food Network Kitchens





6 cups chicken broth, homemade or low-sodium canned


4 cloves garlic, minced


3 tablespoons unsalted butter


1 teaspoon sugar


2 carrots, thinly sliced


1 rib celery, thinly sliced


2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen


2 cups frozen peas (8 ounces)


2 cups shredded cooked chicken, (about 1 large chicken breast)


Freshly ground black pepper


Hunk of good Parmesan





Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt 鈥攖ake into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.





Here is another one:





Chicken with Gnocchi


Contributed By: rachaelrayfan


Rachael Ray








Ingredients


3 tablespoons Extra-virgin olive oil (EVOO), 2 turns of the pan


6 Ribs celery from the heart, chopped


2 1/4 cups Store-bought shredded carrots, (5 generous handfuls)


1 Fresh bay leaf


Salt and pepper


9 cups Chicken stock


1 pound Ground chicken


3 cloves Garlic, finely chopped


A little freshly grated nutmeg


2 Eggs


3/4 cup Italian bread crumbs


3/4 cup Grated Parmigiano Reggiano cheese


1 package Gnocchi, available in market refrigerated aisle with fresh pastas


1 1/2 cup Frozen peas


A handful of flat-leaf parsley, finely chopped





Preparation


Heat a soup pot over medium to medium-high heat with EVOO. Add celery, onions, carrots and bay leaf, season with salt and pepper, and cook 5 minutes. Add stock to the pot, cover and bring to a boil.








Place chicken in a bowl and season with salt and pepper. Add garlic, nutmeg, egg, bread crumbs and cheese.








Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup. Wash up, then add the gnocchi to the pot and cook for 5 minutes.








Add peas and parsley, and cook 2 minutes more. Turn heat off under the stoup and allow it to cool for 5 minutes on the stovetop before serving with crusty bread.Hi guys, i am trying to make chicken soup with gnocchi any recipes?
I wouldn't put them together but here is the recipes I have.





here is the gnocchi recipe my mom uses:


INGREDIENTS


8 potatoes


2 tablespoons butter


2 cups all-purpose flour


DIRECTIONS


Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Mash potatoes with fork, masher or in ricer. Place in large bowl and make a well in the center. Put butter in well and allow to melt. When mashed potatoes have cooled, knead in enough of the flour to make a soft dough.


Divide dough into fist-sized portions. On a floured surface, roll each portion into a long rope. Cut the ropes into one-inch pieces. Roll each piece with a fork for a distinctive texture.


Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until they float to the top; drain and serve with tomato sauce.





This is the chicken soup I make for my boyfriend when is sick:


INGREDIENTS


3 skinless, boneless chicken breast halves


8 cups water


10 carrots, peeled and sliced


6 stalks celery, thinly sliced


1 onion, diced


8 cubes chicken bouillon


1 (12 ounce) package uncooked egg noodles


DIRECTIONS


In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.


Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.Hi guys, i am trying to make chicken soup with gnocchi any recipes?
Gnocchi are too light and delicate to be a soup component, they will fall apart.





Go here for chicken soup recipes: http://www.epicurious.com/recipes/find/r鈥?/a>
here you go...








6 cups chicken broth, homemade or low-sodium canned


4 cloves garlic, minced


3 tablespoons unsalted butter


1 teaspoon sugar


2 carrots, thinly sliced


1 rib celery, thinly sliced


2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen


2 cups frozen peas (8 ounces)


4 cups shredded cooked chicken, (I use those rotisserie chickens from the grocery store)


Freshly ground black pepper


Hunk of good Parmesan





Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat.





Add (Parmesan cheese is salty) a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
Gnocchi is too delicate to be put in a soup. They will just dissolve into mush.