Garden Vegetable Soup with Chicken and Gnocchi Recipe

INGREDIENTS

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

PREPARATION

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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