12/10/14

Soup for Dinner



This time of year, with all the hustle and bustle, life can be so hectic.  Getting dinner on the table can be a big challenge.  A great way to get a warm meal ready for your family it to serve soup.  This soup is fast, easy and filling.  It's great for a fast weeknight dinner and nice enough to serve to company.  The gnocchi is a great alternative to noodles because they do not tend to get soggy when they sit in the soup for a while, so you can also make this ahead of time.  Are you familiar with gnocchi?  They are little dumplings made from potatoes and only take 3-5 minutes to cook! You can find them near all the other dried pasta.

This recipe calls for cooked chicken.  I used some of our rotiesserie chicken.  You could use some chicken or turkey sausage instead.  The recipe also uses broccoli, but spinach or kale could easily be substituted.  For a litle different flavor, you could use roasted red peppers instead of fresh.  Whatever you choose to use, I think you'll really enjoy this comforting soup!


 Start by sauteing a chopped onion in about a tablespoon of olive oil. 



 These are the ingredients you will need to gather and add next: chicken broth, chopped red bell pepper, chopped garlic, dried thyme and salt. 

 You will also need frozen chopped broccoli, cooked and shredded chicken, gnocchi, evaporated skim milk, corn starch, water, parsley and shredded Parmesan cheese.


Below is the recipe for how to make the soup.  Want to see this soup being made by one of our dietitians?  Click here to see the video.

Chicken, Broccoli and Gnocchi Soup
Ingredients:
1 Tablespoon olive oil
1 small onion, diced
1 red bell pepper, diced
2 garlic cloves, diced
4 cups low sodium chicken broth
½ teaspoon dried thyme
½  cup water
4 tablespoons corn starch
1 pound gnocchi
8 oz. chopped frozen broccoli
2 cups cooked and shredded chicken
1 can (12 fl. oz.) evaporated skim milk
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Freshly grated Parmesan cheese (for garnish)
 
Directions:
1.       In a large Dutch oven, heat the oil over medium heat.  Add the onion, bell pepper, and garlic; sauté for 3-5 minutes or until onions are translucent.
2.       Stir in the broth and thyme; bring to a boil and add the broccoli and gnocchi.  Cook for 3-5 minutes or until gnocchi begins to float; stir in chicken.
3.       In a small bowl, whisk together water and flour; slowly stir into soup. 
4.       Stir in milk and let simmer for 5-10 minutes or until soup has thickened.  Season with salt and pepper to taste.
5.       Serve in bowl and garnish with parsley and cheese if desired.  Enjoy!






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