...how do I change up my typical soup ingredients?
Mr Reed loves soups. I am not sure what it is about them but he is always encouraging me to try new recipes. The problem with soups (for me) is I tend to gravitate to the same ingredients - so trying to keep it light I found this light broth version (rather than creamy) on CanadianLiving.com & I decided this will be on the meal plan for lunch this week; adapting the recipe to become a slow cooker version. (Please see CanadianLiving.com for the original) For those of you who aren't familiar with
gnocchi - don't be intimidated. It's essentially a small
dumpling/noodle texture & will be sure to please.
2 boneless skinless chicken breasts, diced in cubes
1 onion, diced
1 carrot, diced
1 celery stalk, diced
2 cloves garlic, minced
1 tsp dried oregano
1 pinch salt
1 pinch ground pepper
1 bay leaf
1 pkg (900 ml) sodium reduced chicken broth
1 pkg (1 lb/500 g) fresh gnocchi
1) Add chicken, onion, carrot, celery, garlic, oregano, salt, pepper, bay leaf & chicken broth to slow cooker
2) Turn on high for 4 hours or low for 8
3) Once ingredients in slow cooker are done move on the step 4
4) Add 1 1/2 cups of the chicken broth from slow cooker (including bay leaf), 1 1/2 cups water & gnocchi to pot & bring to a boil
5) Reduce heat to medium; uncovered, until gnocchi float to top & are firm to the touch about 5 minutes
6) Discard bay leaf & return juices & gnocchi to crock pot & serve
Tell me, Mrs Reed...what's the verdict?
The verdict can be summed up by my husbands response, "it's kind of a big heavy noodle, eh?" Gnocchi is gross! It was about as appetizing as the results of my final pic of the soup. The broth was really good however; even though I forgot to put carrots in. I scooped out the gnocchi & will put in a different noodle for tomorrows lunch. Or I may just scratch the whole thing all together & just freeze the chicken & broth for something else. Maybe if you like gnocchi you will like this - but us - never again.