SPRING VEGETABLE & GNOCCHI SOUP

June 10, 2014

An easy routine to fall into is defaulting to the typical potato, onion, celery for soups. For this spring veggie one, I pushed myself to try new things we don’t reach for as often. And David absolutely RAVED. It was no more work for me to put the soup together, but it much for interesting to eat.

SPRING VEGETABLE & GNOCCHI SOUP from Rachel SchultzSPRING VEGETABLE & GNOCCHI SOUP
Serves 5-6

1 onion, chopped
1 bunch radishes, sliced
3 carrots, sliced
1 cup peas, frozen
2 tablespoons olive oil
4 boneless, skinless chicken breasts, cooked and shredded
1 bunch swiss chard, sliced
5 cups vegetable broth
1/2 cup parsley, chopped
1 pound gnocchi
Salt & pepper
Parmesan

Cook onion in base of stock pot with olive oil for 2-3 minutes. Add carrots and peas for 2-3 more minutes. Add radishes and chicken breasts for a final 2-3 minutes.
THAI CHICKEN WITH COCONUT SWISS CHARD from Rachel Schultz

Stir in swiss chard and parsley. Season with salt & pepper. Pour in vegetable broth and gnocchi.

SPRING VEGETABLE & GNOCCHI SOUP from Rachel Schultz

Simmer for 15 minutes. Top with parmesan.

SPRING VEGETABLE & GNOCCHI SOUP from Rachel Schultz

SPRING VEGETABLE & GNOCCHI SOUP
 
Author:
Serves: 5-6
Ingredients
  • 1 onion, chopped
  • 1 bunch radishes, sliced
  • 3 carrots, sliced
  • 1 cup peas, frozen
  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, cooked and shredded
  • 1 bunch swiss chard, sliced
  • 5 cups vegetable broth
  • ½ cup parsley, chopped
  • 1 pound gnocchi
  • Salt & pepper
  • Parmesan
Instructions
  1. Cook onion in base of stock pot with olive oil for 2-3 minutes.
  2. Add carrots and peas for 2-3 more minutes. Add radishes and chicken breasts for a final 2-3 minutes.
  3. Stir in swiss chard and parsley. Season with salt & pepper.
  4. Pour in vegetable broth and gnocchi. Simmer for 15 minutes.
  5. Top with parmesan.

 

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Comments

  • Christine

    What a yummy soup! I’ve got this on the stove right now. I know my little girls are going to love sinking their teeth into gnocchi for the first time. Next time I make this, I think I’ll wait to add the radishes until later in the cooking, to help them keep their color, flavor, and a bit of crispness. Thank you very much for posting. I’ve enjoyed recently discovering your beautiful blog!
    ~Christine
    Asheville, NC

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