WebHeat a large pot over medium heat, and spray with olive oil. Add celery, onions, and carrots and sauté for 5 minutes, until the onions are soft. Add in the garlic and thyme and cook for 1 minute, until fragrant. Add chicken, and chicken broth and bring to a boil. Gently stir in the gnocchi and boil for 3 minutes.
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WebOnce browned a bit, set them aside. In a pot, add the olive oil over medium heat and sauté the celery, carrot, onion and garlic. Mix in the salt, pepper, and Italian seasoning to develop the aromatics. Cook about 5 minutes. Add the chicken stock/broth into the pot and bring it up to a simmer.
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WebCook in microwave for about 4 minutes until soft. In a large nonstick pan or pot, melt butter. Add garlic and cooked vegetables. Season with a little salt and pepper. Mix well. Cook for 1 minute. Stir in flour and mix well. Continue to cook for 2 minutes, stirring often. Stir in chicken broth, 1 cup at a time, mixing after each.
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WebIn a large pot, heat the oil over medium-high heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the garlic and cook until it becomes fragrant, about 30 seconds. Add the chicken and broth. Bring the mixture to a boil and add the gnocchi. Stir in the peas and carrots.
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WebInstructions. Heat oil over medium heat in a large heavy bottomed soup pot. Add celery, onion and garlic and cook until soft and fragrant, about 5 minutes. Add whole chicken breasts, chicken stock, water and carrots to the pot, season with a big pinch of salt and pepper, increase heat to medium high and bring to a slow boil.
WebBring the soup back to a simmer and then add the potato gnocchi to the soup. Cover and let the gnocchi cook in the simmering soup for 2-3 minutes. While the gnocchi are simmering, whisk together half and half and arrowroot starch. Reduce the soup heat to low and add the shredded chicken and spinach to the soup.
WebAdd celery and carrots to pot of chicken stock; bring to a boil and then reduce heat to medium heat. Cover and cook until vegetables are tender, about 10 to 15 minutes. Add parsley, chicken, and baby kale; season with salt and pepper to taste. Stir in optional cream and Parmesan. Return cooked gnocchi to pot.
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WebHeat the oil in a large dutch oven or soup pot over medium-high heat. Add the chicken and cook until no longer pink, then season with salt and pepper. Stir in the onion, carrots, celery, garlic, and thyme. Sauté, stirring frequently, for 3-4 …
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WebSet the Instant Pot to Pressure Cook High and cook the soup mixture for 5 minutes. Do a Natural Release of 10 minutes before releasing the remaining pressure and removing the lid. Turn the pot to Saute and add the half n half, shredded carrots, fresh baby spinach, and gnocchi to the pot, cook for 2 minutes.
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WebWhisk in chicken broth. Add shredded chicken and a Parmesan rind (if using). Simmer for 10-15 minutes. Add gnocchi, spinach, and milk, and serve. Carefully lower the potato gnocchi into the soup along with baby spinach and milk. Stir well, then cook for 3-5 minutes, or until the gnocchi begin to float to the top.
WebAdd the minced garlic (2 cloves), stir, and sauté until fragrant (about 15-30 seconds). Add the flour (1/4 cup) and stir to coat the veggies. Cook for about 1 minute, stirring frequently. Pour in the chicken broth (4 cups) and stir to scrape up any stuck-on bits on the bottom and make sure all the flour is dissolved.
WebAdd the cornstarch and whisk to form a cornstarch slurry. Add the cornstarch slurry, remaining evaporated milk, and chicken broth to the soup. Bring to a boil for a brief second to help thicken. Then, reduce heat, partially cover the pot, and let simmer for 10 minutes. Stir in the gnocchi and cauliflower.
WebInstructions. Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent. Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes. Add spinach and cook for another 1-2 minutes until spinach is wilted.
WebInstructions. Heat oil in a 4 to 5 quart Dutch oven or stock pot over medium until shimmering, then add the bacon. Cook until the fat begins to render and the meaty parts turn golden. Add the onions, celery, and butternut squash, and cook until the onions are translucent and the edges of the squash turn golden.
WebBake at 400 degrees F for 15 to 20 minutes, or until the center registers 165 degrees F. Instant Pot: In your pressure cooker, combine 2 or 3 pounds of chicken breast with seasoning and 1 cup of broth or water. Pressure cook for 10 minutes on high, and then do a 5 minute quick release.
WebIn a large stockpot or Dutch oven, heat olive oil over medium heat. Saute onion soft and translucent; add the garlic and cook 1-2 minutes more, until garlic is fragrant. Add carrots and celery; saute 2-3 minutes longer. Add chicken broth, thyme, oregano, basil, salt, and pepper to the pot and bring to a boil.
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WebBring to a boil. Once it reaches a boil, reduce the heat to medium-low and simmer for 20 minutes or until the vegetables are tender. Stir in the cooked chicken, gnocchi, half and half, and baby spinach. Stir until the spinach is wilted. Simmer for 10 minutes or until the gnocchi is tender. Serve and enjoy.