soup

Creamy Chicken, Gnocchi and Spinach Soup

DSC_0067.JPG

Joe, you finally get a copy. Earlier that it comes in the mail, too! You won’t see it until October, but I’ve done what I could.

Brown 1 pound Italian sausage in a Dutch oven, do not drain. If you are skipping the sausage, instead drizzle two glugs of your favorite olive oil in the bottom of a Dutch oven over medium heat. Add 1 diced onion, 2 finely chopped stalks of celery, and 2 large shredded carrots.Stir to coat. Cook until onions are translucent, about 10 minutes.

Add 6 cups chicken stock, 2 cups diced chicken, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon white pepper, 3/4 teaspoon cumin, 1 teaspoon thyme leaves, and 1/2 teaspoon fennel seeds. If you want to add a bit of heat, add 1 teaspoon crushed red pepper flakes here. Bring to a boil. Add 2 packages of gnocchi, boil 4-6 minutes until gnocchi rises to the top and reduce to a simmer. Simmer 10 minutes. Add 1 cup chopped fresh spinach and cook an additional 2 minutes to wilt the spinach.

Slowly stir in 2 cups of half and half (one cup of half and half if you’re trying to cut extraneous calories). Keep the mixture from boiling, as the cream will separate if it gets too hot.

Serve immediately.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these!

Chicken Stock

DSC_0015

To a large stock pot add the bones of one chicken, 2 quartered onions, 3 quartered carrots (scrubbed but not peeled), 3 chopped ribs of celery, 1 large leek (quartered with the greens and ends discarded), 2 teaspoons dried thyme leaves, 4 sprigs fresh parsley, 3 small bay leaves, 1 teaspoon peppercorns, 3 cloves peeled garlic and 1 teaspoon kosher salt.

Cover all this goodness with water.

Bring to a boil, then reduce to a simmer. Keep simmering, partially covered, for 8-10 hours. Check in on it often and add water as needed. Pour through a colander and use as you normally use broth.

If you’re in a hurry or don’t want as full a flavor, you can remove the mixture from the heat when it begins to smell and taste like chicken (about three hours). If you do this, I recommend adding another teaspoon of salt.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

Chicken Dumpling Soup

Chicken Dumpling Soup

For the soup:

Heat 4 tablespoons of EVOO in a Dutch oven over medium high heat. Add 3 minced garlic cloves, 3 cups cubed butternut squash, 3 medium carrots thinly sliced into rounds, 2 ribs chopped celery, and 2 leeks (halved and the whites cut into thin slices). Sprinkle with 1/8 tsp ground pepper and 1/4 tsp salt. Nestle in 3 bay leaves and a bundle of parsley, sage, thyme, marjoram, and rosemary among the vegetables. Partially cover and cook about ten minutes, stirring once about half way through. Deglaze your pan with 1/2 cup white wine or chicken stock. Reduce until almost dry, remove bay leaves and herb bundle. Add 3 cups chicken broth, bring to boil, reduce to simmer.

In a sauce pan, melt 3 Tbs salted butter over medium heat. Whisk in 3 Tbs flour until combined. Whisk in 3 cups of milk (unflavored almond or otherwise), 1/8 tsp pepper, 1/4 tsp of salt, and 1/8 tsp ground nutmeg. Cook until thick enough to coat a spoon then add to simmering broth mixture. Add 3 cups shredded rotisserie chicken. Zest 1 lemon into mixture. Keep simmering for approximately 40 minutes.

For the dumplings:

Combine 2 1/4 cup Bisquick and 2/3 cup milk. Drop dough by spoonfuls into simmering soup. Cook 10 minutes uncovered then 10 minutes covered. If there isn’t enough space in the Dutch oven, you can cook the dumplings in another pot with 5 cups of chicken broth.

Serves 4-6.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these!