Chicken Mushroom Gnocchi soup for one
Medium Saucepan , wooden spoon, Small saucepan, Serving Bowl
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
- 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
- 8 oz chicken breasts
- Salt and Pepper
Season chicken and pan fry with the residual butter from the vegetable pan
- 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
- 1½ cup Potato gnocchi
- Small saucepan
Cook gnocchi to package instructions. While gnocchi is cooking, dice chicken into bite sized cubes
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.
- Serving Bowl
Pour into serving bowl and enjoy!
Enjoy your meal!