A Gnocchi Twist on Chicken Soup



After loading up grocery shopping at Eugene’s Grocery Outlet, I had to search for pantry space.  Everything is overflowing, from the freezers to the dry goods storage.  Maybe it’s subconscious preparation for a weather emergency or the Cascadian Fault Line quaking us the big one.  Even with that in mind, it’s absurd to keep buying food, because everything in the freezers would require cooking or rot. 

But that store had so many new organic products I just couldn’t resist.

I hereby vow not to buy anything else until I’ve cooked up what’s here.  The exception being some hypothetical missing ingredient desperately needed for a recipe on the menu and in the works.

In an inspired moment I came up with a totally new recipe:  Chicken, gnocchi, and marinated artichokes.  I typed those ingredients into a search engine, and guess what?  It was not an original thought.  Okay, new to me works.  I’ll name this after it comes together on the stove.

Slicing leeks I thought of a combination Ryan cooked for me.  Jasmine Rice with coconut milk and lime; a nice flavor combination and things I have on hand.  Oh oh, there was coriander too.  That I don’t have.  Veering quickly away from inclusion of marinated artichokes. 

8 ounces cubed rotisserie chicken
8 ounces Potato Gnocchi
1 slice leek, ½ cup or so
1 grated carrot for some color
Coconut Milk – ½ can
1 tsp salt (I had Hawaiian Pink sitting on the counter)
Juice of one lime
½ Tsp Dill Weed
Saute leek and carrot in a splash of suitable oil until limp.  Bring four cups chicken broth to boil.  Add Gnocchi cooking two minutes.  Remove Gnocchi from cooking liquid then add leek & carrot mixture, cubed chicken, salt, coconut milk and cook until hot.  Add Gnocchi.  Add Lime juice and dill weed. 

It was pretty tasty.  I ate two bowls.   Coulda shoulda added lime zest for a little extra kick!

This is a fairly thin soup (my preference) so if your preference is thick soup, use the cornstarch/water thickening method. 






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