Ingredients: |
Ingredients: 4 bone-in chicken breasts
3 stalks celery
1 onion -- quartered
3 carrots, peeled
3 tablespoons Italian seasonings
4-6 cloves garlic, peeled and sliced in half
2 bay leaves
Salt and pepper to taste
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2 tablespoons olive oil
1 each small green, sweet red, and yellow peppers, finely chopped
1 medium zucchini, finely chopped
1 cup chopped fresh baby portobello mushrooms
1/3 cup chopped red onion
1/3 cup chopped prosciutto or deli ham
4 cloves garlic, minced
1 (14 1/2 oz) can Italian diced tomatoes, undrained
3/4 cup canned cannellini beans, rinsed and drained
1/2 cup frozen green peas
1 small can tomato paste
1 (16 oz) pkg. potato gnocchi
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Directions: |
Directions:Cover the chicken breasts with water and stew with the celery, quartered onion, carrots, Italian seasonings, bay leaves, sliced garlic, and salt and pepper. I stew it for about four hours. Remove chicken and take off bone. Strain chicken stock and set aside.
In the same pot you stewed the chicken in, add olive oil. Saute the peppers, zucchini, mushrooms, and onion until tender. Add prosciutto and garlic; cook 1 minute longer. Add the chicken stock, tomatoes, beans, peas, tomato paste and chicken. Bring to boil. Reduce heat; simmer, uncovered for 20 minutes, stirring occasionally.
Add gnocchi and cook for as long as the package directs.
After you ladle the soup into bowls, you may want to top wit Parmesan or Asiago cheese. |
This recipe for Chicken Gnocchi Minestrone is from