Chicken and Gnocchi Soup
4 cups chopped, cooked chicken
2 32-ounce containers chicken stock
1 zucchini - diced
1 red bell pepper - diced
1 small onion – diced
1 clove garlic
½ cup ricotta cheese
1 ¾ cups heavy cream
1 cup grated parmesan cheese
2 16-ounce containers gnocchi with potato
1 teaspoon rosemary
Salt and pepper to taste
In a large dutch oven, sauté zucchini, bell pepper, onion and garlic in a little olive oil until soft.
Pour in chicken stock and bring to a boil.
Add gnocchi to the boiling chicken stock, stir to break up gnocchi and cook until gnocchi floats to the top, about 3 – 5 minutes.
Add rosemary and salt and pepper.
In a medium sized bowl, combine the ricotta cheese, heavy cream and grated parmesan.
Pour cream mixture into the gnocchi mixture and stir well.
Add chopped cooked chicken. Stir to combine. Cover and allow to simmer for about 30 minutes.
Serves 6 - 8
Here's what you need.....
...oh, and this, too. It ain't called Chicken
and Gnocchi Soup for nothin'! I found
this at Walmart of all places.
Saute the veggies a bit.
Then add the chicken stock,
rosemary and salt and pepper.
Bring the stock to a boil then
add the gnocchi. Stir to break it apart.
Allow it to cook for about 3 - 5
minutes until it floats to the top.
Combine the ricotta, cream and Parmesan cheese.
Add the cream mixture to the pot.
Then add the chicken. Stir to combine,
then cover and allow to simmer for about 30 minutes.
Serve hot on a cold night
with warm french bread....mmmm, mmmm!!
