Thursday, May 6, 2010

Chicken & Gnocchi Soup

8 oz. potato gnocchi ($.50)
1 large chicken breast, cooked and cut into bite sized pieces ($.70)
2 C. chicken stock ($.25)
1 chicken bouillion cube ($.10)
1 C. half and half ($.79)
1/8 C. parmesan cheese ($.37)
1 clove garlic, crushed ($.05)
6-8 white button mushrooms, sliced very thin ($.22)
1/4 medium onion, finely chopped ($.05)
1/4 C. carrot, shredded ($.10)
1/4 C. fresh spinach, cut into very thin ribbons ($.19)
1 T. olive oil ($.10)
1/2 tsp. thyme ($.05)
salt and pepper ($.05)

Saute the onion, garlic, carrot, and mushroom in oil over medium heat until onion is translucent and mushrooms are tender.

Add chicken, chicken bouillion, chicken stock, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a medium-low add half and half, simmer for 10 minutes. Stir in parmesan cheese.

Add spinach and cook for another 1-2 minutes until spinach is wilted.

If soup is thin: Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.

Yield = 6-8 servings
Cost: $3.52
Cost per serving: $.44 - $.59

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