Olive Garden Chicken & Gnocchi Soup

1 cup diced chicken
4 cups chicken broth
2 cups evaporated milk
½ cup celery, finely diced
1 garlic clove, minced
½ cup carrots, finely shredded
½ cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
½ teaspoon thyme
½ teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi
1 tablespoon cornstarch - optional*
 
Sauté the onion, celery, garlic, spinach, carrots in the olive oil till the onion is nearly translucent. Add the chicken, chicken broth, and spices. Bring to a boil. Slowly add the gnocchi into the boiling broth. Turn down the heat and let simmer for about 10 minutes.  Add milk and allow mixture to come to a boil and then turn off heat.  *For a thicker soup, mix cornstarch into the milk before you add it into the broth. 

Top with grated parmesean cheese before serving, if desired.

Chicken Poblano Soup

1/4 cup olive oil 
1/2 teaspoon cumin 
1 tablespoon chicken bouillon 
1/2 teaspoon thyme 
salt and pepper, to taste 
1/2 bunch cilantro, chopped 
 2 cloves fresh garlic, minced 
1 medium onion, chopped 
2 cups diced or chopped carrots 
3 poblano peppers, veined, seeded, and diced 
3 quarts chicken broth 
1 roasted chicken 
 1/2 stick (1/4 cup) of butter, melted 
1/4 cup flour
 1 small bag frozen corn
2 cups cooked rice

Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, salt, and pepper in the oil. Pull the cilantro leaves off the stems and chop. Add the cilantro, garlic, onions, carrots, and poblano chilies to the oil and spices. Stir and cook until soft. Add the chicken broth. Next, make a roux with the butter and flour and add to the soup. Remove skin from roasted chicken and discard. Tear the chicken into pieces and add to the soup. Stir in cooked rice and frozen corn; simmer until warm. Serve and enjoy.

*Time Saver Tip—Buy the pre-cooked roasted chicken available in your grocery store’s deli.


http://www.ldsliving.com/story/66418-food-dish-soup-competition-winner-recipe