Gnocchi and Vegetable Soup

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My husband and I recently returned from a dive trip to the Philippines. It was an amazing trip filled with great diving, good friends and TONS of delicious food and drink. That said, when we returned home from a week of lush eating and drinking we needed to incorporate a healthy dose of vegetables into the week’s menu. It is not necessarily soup weather where we live at the moment but I could not pass this recipe up. As is my pattern, this is a super easy dish to throw together. Seriously, the most difficult part is prepping the veggies. This recipe will be ideal for brisk fall and brutal winter nights to warm up your core and fuel your body with nutrients. This recipe was adapted from Umami Girl who hosts a wonderful recipe blog.

Serves: 8

Time: 35 minutes

Ingredients:

  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 bunch of celery, rinsed and sliced
  • 1 lb bag of carrots, peeled and sliced
  • 4 cloves of garlic, chopped
  • 3 (32 oz) cartons of vegetable broth
  • 1 tsp Italian seasoning
  • 1 (15 oz) can of white beans
  • 6 oz baby spinach
  • 16 oz package of gnocchi
  • salt and pepper to taste
  • Parmesan cheese to sprinkle on top
  • crushed red pepper flakes to top

Directions:

  1. In a large pot heat olive oil over medium-hot heat. Add the onion and celery. Saute until tender/crisp (about 5 minutes) then add the carrots and garlic and cook until garlic becomes fragrant (about 30 seconds).
  2. Add the three cartons of vegetable broth and Italian seasoning. Bring it to a boil. Once boiling turn down the heat to create a simmer.
  3. Once simmering stir in the white beans and spinach. Once spinach begins to wilt add in one gnocchi and cook it until it pops up to the top. I do this in order to taste the broth. Taste your tester gnocchi with a healthy spoonful of broth and veggies. Add salt/pepper to your taste at this point. Once you have the broth up to your standards add in the rest of the gnocchi and cook until they pop up to the surface of the soup.
  4. Dish the soup and top with Parmesan cheese and red pepper flakes.
  5. Serve and enjoy!

*Photo is an original belonging to me

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Crock Pot Buffalo Chicken Noodle Soup

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With Football season upon us I think it is appropriate that I post a “game day buffalo chicken something” recipe. This is a great dish for game day because it doesn’t require a lot of fuss and will feed all your footballers. Be warned, that with everything else buffalo chicken, this soup is ADDICTING! It has a great spicy bite with tender shredded chicken and fill-your-belly veggies/egg noodles. This soup is so easy to throw together and such a pleasure to enjoy with family and friends! We love this recipe and cannot wait to make it again!

Serves: 10   Calories: 255 per serving    Prep time: approximately 30 minutes   Cook time: 4 hours

Ingredients:

  • 4 large carrots, peeled and sliced
  • 3 celery stalks, diced
  • 6 cloves of garlic, diced
  • 1 medium yellow onion, diced
  • 1 lb chicken breasts
  • 12 oz buffalo sauce
  • 6 cups of chicken broth, I used reduced sodium chicken broth
  • 2 cups wide egg noodles
  • 1/2 cup heavy cream

Directions:

  1. Add carrots, celery, garlic, onion, chicken, buffalo sauce, and chicken broth to the crock pot. Cook on low for 3 1/2 hours.
  2. Add the egg noodles, raise the temperature to high, and cook for a half hour.
  3. Remove the chicken breasts, shred them and return them to the crock pot
  4. Turn off the crock pot and stir in the heavy cream.
  5. Serve hot and GO TEAM! 😉

*Photo is an original belonging to me

*Recipe adapted from http://www.wineandglue.com