Tonight’s dinner was a new recipe I came up with after several rough days at work. I wasn’t sure what I would make with the chicken thighs I pulled out of the freezer, but I knew it would comforting regardless. And what’s more comforting than a yummy soup to warm the soul after chilly temps and a few harsh days at work.
ONE:
Chicken and gnocchi soup
What you’ll need:
4 chicken thighs, cut into bite size pieces
4 cups of low sodium veggie stock
4 cups of water
1/4 cup heavy cream
2 teaspoons of Worcestershire sauce
2 tablespoons of butter
2-3 tablespoons of garbanzo/fava flour (can be found in the gluten free section of your local market)
1 red pepper, diced
1 red onion, diced
2 celery stocks, diced
4 cloves of garlic, minced
Cayenne pepper, taco seasoning, cilantro, oregano, basil, parsley, salt and pepper to taste
1/4 cup of grated parmesan to garnish
I used store bought gnocchi, but plan on learning to make this from scratch
In a large sauce pot, add your butter, and flour and cook through stirring with a whisk. Add in your veggie stock and water, stirring well. Bring the liquid to a rolling boil, and add your heavy cream. Season with salt, pepper, cayenne and Worcestershire sauce. Reduce the heat to a simmer while you prepare the ‘meat’ of the soup.
In a separate pan, add extra virgin olive oil (enough to coat the pan) and bring to a medium/high heat. Cook your chicken through, seasoning with salt, pepper, and taco seasoning. Once cooked, remove from pan and set aside.
Drain the grease from the pan, but don’t wipe any excess oil. Add a splash of oil, and add in all your veggies. Season with salt and pepper until cooked 3/4 of the way. You still want a slight crunch to your veggies.
Add your chicken to the large sauce pot with the stock as well as oregano, basil, cilantro and parsley and let simmer for 20 minutes. While this is simmering, cook the gnocchi according to the package directions. This takes about 7 minutes.
Next, add in your veggies, stir well, and prepare to plate. Just before serving, add your gnocchi to the soup, stir gently, and serve!
I garnished with parmesan cheese!
TWO:
As most of you know, my ultimate dream is to work in the food industry. Be it as a Chef, a writer, a critic, or restaurateur I know my place is in the food industry. As I was driving home from work today, I had my one on one time with God and asked for His ultimate guidance. I hate the feeling that although I have a good life, I long for so much more for my family. I chased that dream recently with my MasterChef audition, but sadly that journey was short lived despite months of preparation. So as my family hunkered down to watch the season premier MasterChef Junior I couldn’t help but to have to fight with that nagging tug at my heart.
That tug was quickly replaced with a renewed sense of pride in the children of today’s society. One young Chef presented raw chicken, and instead of competitive hatred, these kids rallied around this little Chef and I found tears pouring down my face. My youngest sat nestled in the crook of my arms, and she squeezed me a little tighter when she saw what the kids did to comfort the little Chef. So at the end of the day, I may not be a MasterChef…but I am teaching my kids a love for great food, compassion, and the importance of dreams. Despite an ache in my soul some days…I know ultimately my dreams are still very real. Don’t get me wrong. I am still choosing to be content with the gifts God has given to me. But I do refuse to settle. I’ll keep chasing those dreams…just watch me! 🙂
Keep movin’ forward gang. Always.
❤ Michelle
Movin' it with Michelle 