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Garden Vegetable Soup with Chicken and Gnocchi Recipe


5 C
1/4 C
Provident Pantry Chicken Flavored Broth
1 C
reconstituted Provident Pantry Freeze Dried Chicken
1/4 C
reconstituted MyChoice Freeze Dried Spinach
3/4 C
reconstituted MyChoice Freeze Dried Corn
3/4 C
reconstituted MyChoice Freeze Dried Cauliflower
1 1/3 C
reconstituted MyChoice Freeze Dried Tomatoes
1/4 tsp
reconstituted MyChoice Freeze Dried Green Onions
1/2 tsp.
Provident Pantry Minced Garlic
1/4 tsp.
Provident Pantry Black Pepper
1/4 tsp.
MyChoice Oregano
1/2 C
reconstituted Provident Pantry Potato Dices (Boil to soften & make easier to mash)
1 tbs
reconstituted Provident Pantry Whole Egg Powder
1 C
Provident Pantry White Flour
1 Tbs
World Grocer Clarified Butter


1.In a large pot, combine water and chicken flavored broth. Bring to a boil.

2.Add reconstituted chicken, spinach, corn, cauliflower, tomatoes, green onions, garlic, black pepper, and oregano. Mix well.

3.While water is boiling, mash reconstituted potato dices in a large bowl until smooth. Add egg and flour. Knead with hand until dough is smooth. Turn dough out on a floured surface. Roll into thin “snakes” and cut in to ½ inch pieces. Using a fork, gently press into the middle of each piece and roll towards you to create a half-moon-shaped noodle. Drop noodles into boiling water. They’ll float to the top when they’re done. Once noodles are cooked, strain, and brown with butter in a large skillet.

4.Dump browned gnocchi into soup. Mix well. Serve.

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