Place shredded mozzarella (2 Ounces) and cream cheese (2 Ounces) in a large microwave-safe bowl, and microwave on high for 30 seconds. Use a rubber spatula to …
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Instructions. Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent. Add chicken, …
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Step 2: Once you’re done chopping the chicken, cook up the mushrooms and onions in a bit of butter. Step 3: Throw in the garlic, thyme, sun-dried tomatoes, and crushed …
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Add broth and chicken breasts and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender and chicken reaches an internal temperature of 165 …
Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, thyme, parsley, nutmeg (if using), shredded carrots, spinach, …
Add chicken broth, thyme, oregano, basil, salt, and pepper to the pot and bring to a boil. Add the chicken and gnocchi and cook on low heat, covered, for 10 minutes. Stir in the spinach and heavy cream. Once the spinach wilts (1-2 minutes), the soup is ready. Stir the soup, season with salt and pepper to taste, and serve.
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STEP 1: Lightly season the chicken breasts with salt and pepper on both sides. 2: In a large skillet over medium-low heat, add 2 tablespoons of the butter and the onions. Cook …
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In a pot, saute the onion and celery in the olive oil for a few minutes. Add the garlic and tomato paste, stir for another minute or so before adding the stock and bringing to the boil. Reduce to …
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Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, thyme, parsley, nutmeg (if using), shredded carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through.
This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, spinach in a creamy, flavorful broth – don't forget the crusty bread! In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.
Reduce heat and stir in gnocchi, chicken, and spinach; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi is tender, 8 to 10 minutes. You can buy frozen gnocchi and cook it in a slow cooker for 2 hours, or cook the entire soup in a slow cooker until flavors blend, 1 to 1 1/2 hours.
Ingredients 1 ▢ 3-4 boneless skinless chicken breasts, cooked and diced 2 ▢ 1 stalk of celery, chopped 3 ▢ 1/2 white onion, diced 4 ▢ 2 teaspoons minced garlic 5 ▢ 1/2 cup shredded carrots 6 ▢ 1 tablespoon olive oil 7 ▢ 4 cups low sodium chicken broth 8 ▢ salt and pepper, to taste 9 ▢ 1 teaspoon thyme 10 ▢ 16 ounces potato gnocchi More items...