Friday, July 26, 2013

Vegan "Chicken" Gnocchi Soup

Vegan "Chicken" Gnocchi Soup
When having soup we are all aware of the favorites, tomato, chicken noodle, etc. But why not change up the same old same old and try something different. When you think gnocchi, I always think comforting. They are like little pillows that are more than hearty and delish. This recipe shows you how to make a homemade soup that will please everyone. Something different from the regular "chicken" noodle soup and it changes the recipe up a bit. With the dreamy gnocchi and the creamy broth and veggies you will be hard pressed not to lick the bowl. A great substitute for the original soup that is very popular at Olive Garden, you will now have your very own recipe to make for your family at home, now vegan. When its homemade, it makes you feel better about feeding it to your family and enjoy regularly. Serve this soup with your favorite bread and a garden salad and enjoy it over an over again. Don't forget to save some for your family, you may want to keep it for yourself! Enjoy!

Vegan "Chicken" Gnocchi Soup

Ingredients


-4 Tablespoons oil or vegan butter
-8 to 10 cups vegan chicken broth (I use Better Than Bouillon: Vegan Chicken: 3 to 4 Tbsps)
-4 cups canned full fat coconut milk
-3/4 cup flour, if you want it thinner than use 1/2 cup (Gluten-Free flour approved)
-2 stalks celery, plus a Tbsp of the leaves, cut celery into thirds and chopped. (Finely mince leaves)
-4 medium carrots, cut in fourths and chopped
-1 medium onion, chopped
-1/3 cup parsley, minced
-1 bay leaf, dried
-1 teaspoon fresh thyme leaves, minced
-3  garlic cloves, minced
-1 teaspoons salt or to taste depending on how salty your stock is
-1/2 teaspoon black pepper
-4 vegan chicken cutlets, chunked up (I used Gardein vegan chicken cutlets)
-16 ounces vegan gnocchi (I used minis, but regular can be used)

-1 cup chopping spinach, (optional) 
-1 teaspoon dill, minced (optional)

Directions

Prepare the veggies as directed and set aside.

Put the prepared celery, carrots, onion, herbs, garlic, and salt & pepper in a large oiled/vegan buttered pot. Bring to medium-high heat and saute for 8 to 10 minutes, or until the onions are translucent. When the veggies get to this point, add in the flour and cook for 2 to 3 minutes.

Sauteed Veggies with Flour
Once the flour has been combined and cooked, add in the vegan chicken and mix.

Vegan Chicken goes in
Add vegan stock and coconut milk, cook until boiling for 3 to 4 minutes. Then reduce the heat to low and cook until veggies are tender and cooked threw, about 20 to 30 minutes. The stock will thicken over time as well, don't worry if the sauce and coconut milk look off at first.

Add Vegan Chicken Broth
Add Coconut Milk
Brought to a Boil
When your veggies are tender, add in the gnocchi and let cook for 2 to 4 minutes until the gnocchi are cooked threw.
Ready to Ladle Soup 
When the soup is cooked, remove bay leaf from the pot and season to taste. If it needs more salt and/or pepper, add at this point. Ladle soup into bowls and garnish with more parley and/or vegan parmesan cheese, serve with favorite bread and a fresh garden salad and enjoy!

Read to Serve Soup 

-Amy