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Hijiki Gohan

Hijiki Gohan Prep Time: 30   minutes Cook Time: 30   minutes Total Time: 1   hour Course:  Rice, Rice dish Cuisine:  Japanese Servings:  6 Calories:  283 kcal Author:  Shihoko | Chopstick Chronicles Ingredients 2   cups   rice   *1 10   g   dry hijiki   *2 50   g   edamame   *3 50   g   chicken mince (ground chicken) 1/2   carrot   *or 40g 1   tbsp   sesame seed oil a   pinch of  sesame seeds to top a   pinch of   bean sprouts to garnish Seasoning 2   tbsp   soy sauce 1/2   tsp   salt 1   tbsp   sake 1   tbsp   mirin 1   tsp   sugar Metric  -  US Customary Instructions Place dry hijiki in a bowl of 500 ml water. Let hijiki absorb water for about 30 minutes.  Cook rice in a rice cooker.  *4 While rice is being cooked, cut carrot into matchsticks and shell edamame and set these aside. *5...
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Chicken Gnocchi Soup


Chicken Gnocchi Soup
Chicken Gnocchi Soup is the ultimate cold-weather comfort food! Tender carrots, soft pillowy gnocchi, seasoned chicken, and the most creamy, delicious base. Make it on the stovetop or in the crock pot!
 Course Main Course
 Cuisine American
 Keyword Comfort Food, Easy Soup, Chicken Gnocchi Soup
 Prep Time 10 minutes
 Cook Time 50 minutes
 Total Time 1 hour
 Servings 8 bowls
 Calories 315 kcal
 Author Stephanie Simmons

Ingredients

  • 2 TBSP olive oil
  • 2 lbs chicken breast
  • 3 tsp thyme divided
  • 1 and 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 TBSP butter
  • 3 stalks celery
  • 4 large carrots
  • 1/2 yellow onion
  • 2 medium cloves garlic
  • 1/4 tsp italian seasoning
  • 5-6 cups chicken broth or vegetable broth
  • 2 packages gnocchi
  • 1 and 1/2 cups half and half
  • 1 cup fresh spinach

Instructions

  1. Cook chicken: Heat olive oil in dutch oven or large soup pot. Season the chicken breast with salt + pepper and 1 tsp thyme. Cook chicken, flipping occasionally to help it cook evenly, until done (no longer pink in the middle). Let rest on a plate until later.
  2. Make the soup: (If using the same pot from cooking the chicken, wipe out the bottom first.) Roughly chop your carrots and celery, and dice your onion and garlic. 
  3.  Melt butter in the dutch oven or large soup pot. Add the celery, carrots, onion, garlic, remaining 2 tsp of thyme, and an extra pinch of salt and pepper, and the italian seasoning. Cook on medium high heat, stirring, for 12 minutes. (Carrots + celery will have softened but won't be completely tender.)
  4. Add the broth to the pot - bring to a boil. Then, lower to a simmer - cook 10-15 minutes, or until the carrots and celery have softened. Cut the chicken into chunks and add to the pot with the uncooked gnocchi - boil 2-3 minutes to cook the gnocchi. Turn the heat to low and add the half & half. Simmer, stirring occasionally, for 10 minutes. Stir in the spinach - the heat of the soup will wilt it. 
  5. Serve + Store: Serve warm with crusty bread - the best! Store leftovers in the fridge for up to a week. (The creamy soup base will thicken up in the fridge, but it will smooth back out when reheated in the microwave or on the stove!)
  6. Soup can also be stored in freezer-safe container in the freezer for 2 months. Move to fridge a day before using to let it thaw, or dump the frozen block of soup into a pot and reheat on the stove. 

Recipe Notes

NOTE: To make this in a crockpot:
  • Add chicken, spices, garlic, onion, celery, carrots, and broth to your crock pot (omit the olive oil and butter). Cover and cook on low 6-8 hours. Shred the chicken in the crockpot. 
  • Add gnocchi and cook 30-45 minutes, until gnocchi is cooked. 
  • Stir in the half and half and spinach, and you're done!


Source : bluebowlrecipes.com

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