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    You are in: Home / Recipes / Cream of Chicken and Leek Soup With Gnocchi Recipe
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    Cream of Chicken and Leek Soup With Gnocchi

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    7 mins

    13 mins

    JackieOhNo!'s Note:

    My version of this unique combination.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a Dutch oven, heat the olive oil over medium heat. Add the leeks (white and tender green parts split lengthwise and thinly sliced crosswise), celery (from the heart with leafy tops, thinly sliced), bay leaf, salt, and pepper to taste and cook until the vegetables are soft, about 5 minutes.
    2. 2
      Add the chicken broth and bring to a boil, about 3 minutes. Stir in the cream, lower the heat and simmer until the soup bubbles at the edges.
    3. 3
      Add the chicken and gnocchi and cook for 5 minutes. Remove the bay leaf.
    4. 4
      Stir in the parsley, sherry (if using), and parika; serve.

    Ratings & Reviews:

    • on August 18, 2008

      45

      I make this often the original way. I like the spinach gnocchi idea. Delicious!! I also use 2% milk in place of the cream for a lighter version and to make it more soup like I use two cartons of chicken broth. Great recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cream of Chicken and Leek Soup With Gnocchi

    Serving Size: 1 (412 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 732.2
     
    Calories from Fat 485
    66%
    Total Fat 53.9 g
    83%
    Saturated Fat 29.1 g
    145%
    Cholesterol 228.8 mg
    76%
    Sodium 942.8 mg
    39%
    Total Carbohydrate 17.4 g
    5%
    Dietary Fiber 2.4 g
    9%
    Sugars 4.9 g
    19%
    Protein 35.1 g
    70%

    The following items or measurements are not included:

    potato gnocchi

    spinach gnocchi

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