Recipe • Gnocchi in Garden Veggie Chicken Soup
While I want to introduce a variety of new food to my boys, they are not big fans of pasta in "unusual sauces" besides the basic tomato sauce! Incorporating new ingredients to my usual cooking method or presenting it Asian style will be easier to win them over! The boys have macaroni soup very often for their lunches, so I decided to replace macaroni with Casa Rinaldi's gnocchi. These ready-to-cook gnocchi are really convenient and a great substitute, the boys enjoyed eating it! :D
I guess it's comfort food! No wonder they say chicken soup for the soul!
Gnocchi in Garden Veggie Chicken Soup
（╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me.
Kindly do not claim recipe as your own. Thank you!
Ingredients:
(Serves 3)
300-350gm Casa Rinaldi Gnocchi (Note 1)
1 Large Chicken Thigh, Skinless
1 Chicken Breast BONE (without the breast meat)
1000ml Water
10 pcs Dried Scallops (Conpoy)
3 cloves Garlic
1/2 Red Onion, cut into wedges
2 Carrots, cut into wedges
1 duo colour Sweetcorn, cut into small pieces
4 stems Celery, cut
1 Red Tomato, deseed and cut into wedges
5 Button Mushrooms (incl some liquid from the can), cut into halves/quarters
Coriander (to garnish)
Seasoning:
1/2 tsp Light Soy Sauce
1/2 tsp Mirin
Some olive oil
Salt & Pepper to taste
Method:
•Wash dried scallops and soak in some hot water for about 30mins. DO NOT drain the water.
•Wash chicken thigh and breast bone, parboil in boiling water to rid the scums. Rinse and set
aside.
•Pour about 1000ml of water into soup pot. Add in chicken, garlic, red onion, sweetcorn, dried scallops and water from soaking dried scallops.
•Bring to a heavy boil, add in carrots. Cover with lid and boil on high heat for 15mins before turning to low flame.
•After simmering for another 15mins, remove chicken thigh. (Note 2) Tear the chicken flesh and put the thigh bone back into soup pot, continue simmering for another hour.
•Add in celery and button mushrooms after the simmering, add sm water if soup reduces too much. Continue simmering for another 30mins or longer.
•Add salt to taste, put in tomatoes at the last 5mins before switching off fire.
•Shred the chicken flesh after it's cooled, add light soy sauce and mirin. Mix well and set aside.
•Use a separate pot, filled with salted water. Bring to a boil, add in gnocchi. Cook til gnocchi floats, scoop out into 3 bowls. Add some olive oil and toss gnocchi to prevent sticking.
•Pour veggie soup over gnocchi, top with chicken shreds and dashes of white pepper.
•Enjoy gnocchi in this wholesome soup full of natural veggie sweetness!
Note
(1) the average portion of gnocchi in this soup dish is 100g/pax. Please adjust quantity according to personal preference.
(2) remove chicken thigh after about 30mins of cooking, so that the flesh will not be dry out.
☆彡 Casa Rinaldi Gnocchi is available exclusively at NTUC finest under the pasta section. (Retail price at $9.50 per pack).Don't miss out Casa Rinaldi giveaway here ! Giveaway ends 22 Sep 2017, Hurry! (Giveaway Closed)
I guess it's comfort food! No wonder they say chicken soup for the soul!
Gnocchi in Garden Veggie Chicken Soup
（╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me.
Kindly do not claim recipe as your own. Thank you!
Ingredients:
(Serves 3)
300-350gm Casa Rinaldi Gnocchi (Note 1)
1 Large Chicken Thigh, Skinless
1 Chicken Breast BONE (without the breast meat)
1000ml Water
10 pcs Dried Scallops (Conpoy)
3 cloves Garlic
1/2 Red Onion, cut into wedges
2 Carrots, cut into wedges
1 duo colour Sweetcorn, cut into small pieces
4 stems Celery, cut
1 Red Tomato, deseed and cut into wedges
5 Button Mushrooms (incl some liquid from the can), cut into halves/quarters
Coriander (to garnish)
Seasoning:
1/2 tsp Light Soy Sauce
1/2 tsp Mirin
Some olive oil
Salt & Pepper to taste
Method:
•Wash dried scallops and soak in some hot water for about 30mins. DO NOT drain the water.
•Wash chicken thigh and breast bone, parboil in boiling water to rid the scums. Rinse and set
aside.
•Pour about 1000ml of water into soup pot. Add in chicken, garlic, red onion, sweetcorn, dried scallops and water from soaking dried scallops.
•Bring to a heavy boil, add in carrots. Cover with lid and boil on high heat for 15mins before turning to low flame.
•After simmering for another 15mins, remove chicken thigh. (Note 2) Tear the chicken flesh and put the thigh bone back into soup pot, continue simmering for another hour.
•Add in celery and button mushrooms after the simmering, add sm water if soup reduces too much. Continue simmering for another 30mins or longer.
•Add salt to taste, put in tomatoes at the last 5mins before switching off fire.
•Use a separate pot, filled with salted water. Bring to a boil, add in gnocchi. Cook til gnocchi floats, scoop out into 3 bowls. Add some olive oil and toss gnocchi to prevent sticking.
•Pour veggie soup over gnocchi, top with chicken shreds and dashes of white pepper.
•Enjoy gnocchi in this wholesome soup full of natural veggie sweetness!
Note
(1) the average portion of gnocchi in this soup dish is 100g/pax. Please adjust quantity according to personal preference.
(2) remove chicken thigh after about 30mins of cooking, so that the flesh will not be dry out.
☆彡 Casa Rinaldi Gnocchi is available exclusively at NTUC finest under the pasta section. (Retail price at $9.50 per pack).
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