Chicken Gnocchi Soup on Demand

on

 


Rather than putting pressure on myself to make this large meal that I'm supposed to eat for the whole week, I scale it down into a plan that can feed a single person on demand. And I teach everyone in my household how to make it themselves. No more chopping vegetables for 10 servings. Cut your own carrots sucker.

Update: this has been perfected. Prize winner 🏆 

Ingredients: 

  • 1/3 large yellow onion.
  • 1/2 cup grated carrots 
  • 1 celery rib
  • 1/2 cup prepackaged gnocchi (like Giovanni Rana Skillet Gnocchi).
  • 1 frozen chicken tenderloin, or marinated chicken tenderloin. 
  • 1 cup loosely packed fresh spinach.
  • 1/2 tsp garlic powder 
  • 1 tbsp rosemary olive oil, or 1 tablespoon EVOO and 1 tsp ground rosemary.
  • 1 cup filtered water.
  • 1 cup half and half
  • 1/4 tsp ground black pepper 
  • 1/4 tsp salt.
  • 2 tbsp butter. 
  • 1 tbsp dry white cooking wine. 
  • Garnish: 2 tbsp grated Parmesan cheese, like Bella Rosa at Walmart 
  • optional: 1 tbsp fresh basil

Prep:

Get out all of your ingredients for quick prep, and put them away (when you're done with each one) to clear up space.

  1. Get out your frozen tenderloin and put it in a bowl and cover it with water, so it can be thawing enough to cut it soon (after you're done prepping the other vegetables). Set it aside. *skip if using marinated.
  2. Rinse, trim and slice your celery (crosswise) into 1/2 inch pieces. Place into a separate bowl. Put remainder away.
  3. Microwave celery for 2 minutes.
  4. Dice the onion and add it to a small bowl. Cover the remaining onion for next time you're making gnocchi, and put it away. 
  5. Grate carrots, if necessary (about 1). Add carrots to a separate small bowl. Put remainder away.
  6. Add spinach to another small bowl, and rinse and drain it. Put remainder away.
  7. Add gnocchi to another small bowl. Put remainder away.
  8. Add dry white wine to another small container. Put remainder away.
  9. Get out your butter. set aside. 
  10. portion out your EVOO (add rosemary, if necessary). set aside.
  11. portion out your garlic powder, black pepper, and salt. Set aside.
  12. Pour your water into a vessel to be dumped into the pan later.
  13. Do the same with the half and half in a separate vessel (like a glass). Put remainder away.
  14. Portion out your parm in a separate small bowl.
  15. if using basil, rinse, wring dry and cut into ribbons. set aside. 
  16. Drain your tenderloin, and dice it carefully with a sharp knife. You can just leave it on the cutting board until needed. *if using marinated, rinse chicken and cut it on cutting board. 


Directions:
  1. Add butter, celery, and onion to a skillet, and cook over medium high (6) heat; about 4 minutes. Stir occasionally.
  2. Turn heat to medium low (3).
  3. Add EVOO, white wine, chicken and carrots, and cook for 3 minutes. stirring occasionally. 
  4. Add water and spices [garlic powder, black pepper, and salt], and bring back up to a simmer.
  5. Add gnocchi; cover, and cook for 5 more minutes. 
  6. Add spinach, and cream. Stir.
  7. Bring back up to a simmer, and turn off heat.
  8. Cover and allow to rest for 5 more minutes. 
  9. Garnish with Parmesan and basil (if using). 
Serves 1 generously.




Comments

Post a Comment