Chicken Gnocchi soup(homemade)

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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 188.8
  • Total Fat: 6.4 g
  • Cholesterol: 38.0 mg
  • Sodium: 342.8 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 12.0 g

View full nutritional breakdown of Chicken Gnocchi soup(homemade) calories by ingredient
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Introduction

makes 28 servings--you can freeze in 1 cup containers for a meal anytime or soup for a crowd or divide by half and make less. Savory with cheese and chicken. You can adapt this recipe and add chicken breast or low-fat cheddar for an even lower calorie count per bowl. makes 28 servings--you can freeze in 1 cup containers for a meal anytime or soup for a crowd or divide by half and make less. Savory with cheese and chicken. You can adapt this recipe and add chicken breast or low-fat cheddar for an even lower calorie count per bowl.
Number of Servings: 28

Ingredients

    3 quarts water
    Mushrooms, fresh, 2 cup, pieces or slices
    Carrots, raw, 1 cup, strips or slices
    Celery, raw, 2 stalk, large (11"-12" long) diced
    6 medium Potatoes Raw peeled and cubed
    1 med yellow onion diced
    Milk, canned, evaporated, 24 fl oz
    *Chicken Thigh Fillet 2 pounds
    *Chicken boullion, 12 cubes
    *Onion powder, 3 tbsp
    Garlic powder, 3 tbsp
    Pepper, black, 1 tbsp
    Parsley, dried, 3 tbsp
    *Spice, Basil (dried), 3 tbsp
    *Soy Sauce, 2 tbsp
    *Kraft Finely Shredded Sharp Cheddar Cheese, 1 cup or 8 oz package
    Parmesan Cheese, grated, 1 cup
    *Flour, white, 2/3cup
    Potato Gnocchi, 1000 grams or two large packages gnocchi on the shelf of pasta section

Tips

make sure you lower the temperature of the soup when you add the flour and water mixture. You may use cornstarch if you don't like flour to thicken the soup.


Directions

First start with two large deep stock pots or one very large stockpot for 2 gallons of soup.
Pour water in.
chop and add herbs and vegetables in the stock pot to boil. put in chicken bouillon and chopped chicken and soy sauce. Boil for about 1 hour until all the vegetables are softened.
After the hour add evaporated milk and warm up.

Then put in dry gnocchi. Boil until they rise to the top about 15 minutes. Thicken with flour and water mixture by mixing flour with about 1 cup of water. stir, then add to the soup. Stir soup until thickened then lower the temperature of the soup(so it doesn't burn on the bottom)

Add cheeses and stir until melted. Then you may serve.

Serving Size: Makes 28 1 cup bowls of soup

Number of Servings: 28

Recipe submitted by SparkPeople user HIMELISSA2007.

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