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Chicken Mushroom Gnocchi soup for one
Ingredients
Utensils
Medium Saucepan , wooden spoon, Small saucepan, Serving Bowl
Step 1/ 6
- 8 oz button mushrooms
- 8 bulbs pearl onions
- 2 tsp butter
- 4 cloves garlic
- 4 cups Spinach or Kale
- Medium Saucepan
- wooden spoon
Sauté mushrooms, onion, spinach, and 1 garlic clove with butter, season with salt and pepper, remove from pan and set aside once cooked
Step 2/ 6
- 8 oz chicken breasts
- Salt and Pepper
Season chicken and pan fry with the residual butter from the vegetable pan
Step 3/ 6
- 4 cups Beef Broth
- ½ cup Milk
- ½ tsp Ground mustard
- 2 tsp dried marjoram
- ¼ tsp ground coriander
- 2 tsp Crushed red pepper (optional)
- 2 tbsp soy sauce
Remove chicken and set aside to cool. Add beef broth, milk, herbs and spices, remaining garlic clove, and soy sauce to the pan. Deglaze and bring to a simmer
Step 4/ 6
- 1½ cup Potato gnocchi
- Small saucepan
Cook gnocchi to package instructions. While gnocchi is cooking, dice chicken into bite sized cubes
Step 5/ 6
Drain cooked gnocchi and add to prepared broth with the diced chicken and sautéed vegetables. If broth has cooled, bring it back to a simmer.
Step 6/ 6
- Serving Bowl
Pour into serving bowl and enjoy!
Enjoy your meal!
Tags
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