Chicken Gnocchi Soup - Easy Version

We LOVE gnocchi soup! It is definitely a favorite around here. But the recipe I originally used takes forever to make so we didn't eat it nearly as often as we would have liked. This version of the recipe is a game changer - it literally takes at least 30 minutes off the prep time - and is every bit as good! You really can't go wrong either way, but this one is my current go-to. Yum! (Originally found here.)

2-3 chicken breasts grilled using Perfect Chicken recipe*, diced

1 stalk celery, chopped

1/2 white onion, diced (yellow or red onion is fine, too)

2 tsp minced garlic

1/2 cup shredded carrots

1 Tbsp olive oil

4 cups chicken broth (4 bouillon cubes + 4 c. water works fine)

salt and pepper to taste

1 tsp thyme

1/4 cup flour

16 oz. potato gnocchi (I literally buy this at Dollar Tree)

2 cups half and half

1 cup fresh spinach, roughly chopped

Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots. Sauté for 2-3 minutes until onions are translucent.

Add salt, pepper, thyme and flour. Stir to coat veggies. Add chicken broth and stir well. Add chicken. Bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes more, then reduce heat and simmer for 10 minutes** to finish cooking gnocchi. (**Or cook the gnocchi in a separate pan according to package directions before adding to other ingredients. Then you can skip the last 10 minutes of cooking time.) 

Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste and add more salt and pepper, if needed. Serve alone or with homemade bread, breadsticks or rolls.

*You can substitute a 12.5 oz. can of chicken breast if you don't have time to make Perfect Chicken. Or make it without the chicken. I did that once on accident and no one noticed! Or just cook the chicken however you like!

Chicken Salad Sandwiches

If only I hadn't found that super delicious pre-made chicken salad tub at the grocery store... Seriously, I usually take the easy way out these days, but if I ever decide to make chicken salad again myself, this is the recipe I'll use.

2 pkgs. crescent rolls
1 can chicken – 12.5 oz.
1/4 to 1/3 c. mayonnaise
½ tsp. garlic salt
chopped grapes, celery – optional
craisins, sunflower seeds, or sliced almonds - optional
        Bake crescent rolls according to package directions. Drain chicken, cut up if necessary, and combine with mayo, garlic salt, and any other additions. Spread chicken salad inside crescent rolls. Top with provolone cheese slices if desired. Makes about 12.

White Chili

Hands down, this is the recipe I've had the most requests for over the years. I got the recipe years ago when Jeff and I were the judges for a Chili Cook-off at church. The flavor was so unique and amazingly delicious that it was our #1 choice. The "chef" was kind enough to give out copies of the recipe to anyone who wanted it. The original recipe is from a restaurant in St. Louis called Lewis and Clark's. I've tweaked and simplified it over the years to the version below. This can easily be doubled or tripled and it makes great leftovers!

1 Tbsp. olive oil

1 med. onion, chopped (or a handful of dried minced onion)

4 garlic cloves, minced

one 4 oz. can chopped mild green chilies

2 tsp. ground cumin

1 tsp. oregano

1/4 tsp. cayenne pepper

1/4 tsp. ground cloves (don't leave this out. Super yummy!)

1-2 c. cooked and cubed chicken (or one 12.5 oz. can cooked chicken breast)

3 cans Great Northern Beans, drained and rinsed

4 c. chicken broth

8 oz. cream cheese - see suggestion below*

Sour cream (optional)

     Heat oil over medium heat. If using fresh onion, add onions and stir until translucent. Stir in garlic, chilies, cumin, oregano, cayenne and cloves. Saute for 2-3 minutes. Add chicken, beans, and broth. Stir in cream cheese. (*To eliminate lumps when adding the cream cheese, warm the cream cheese to soften, stir it up until creamy smooth and add some hot broth a little at a time - stirring well after each addition - until it's runny, then stir it into the soup as the final ingredient.)

     Simmer for 10-15 minutes. Ladle into large bowls. Top with sour cream and serve with tortilla chips, if desired. 

Potato Soup / Corn Chowder

This is one of Sam's favorites. It's pretty easy to make and, with the simple addition of canned corn, it goes from potato soup to corn chowder. It's delicious with homemade bread, rolls, or cornbread.

5-6 good sized potatoes, peeled and chopped in ~1” chunks

8 oz. (or less) baby-cut carrots, chopped (I like mine in big chunks)

1/2 onion, chopped (or a handful of dried minced onion)

1/4 to 1/2 c. butter or margarine

1/4 to 1/2 c. flour

2 c. milk or half and half

one can sweet corn, drained (optional)

salt and pepper

     Saute onion in a little olive oil. (If using dried minced onion, skip this step.) Place chopped carrots, potatoes, and onion in a pan of boiling water with just enough water to cover the vegetables. Allow to simmer until vegetables are soft. In the meantime, melt butter in a saucepan and add same amount of flour with a good dash of salt and pepper to make a roux. Cook together for a minute or so, stirring constantly, then add the milk or half and half all at once. Use a whisk to eliminate any lumps from the flour/butter mixture. Stir constantly over medium heat until thick and bubbly. Pour into cooked veggies. For corn chowder, add corn. 

Chicken Doodle Soup

This is one of Sadie's favorites. It's a pretty basic chicken noodle soup with Hungarian dumplings instead of noodles. We learned how to make the dumplings from our friend, Andy, who served as a missionary in Hungary. Somehow, the dumplings are the perfect addition to this yummy soup. Serve with homemade bread for a comforting winter meal.

8 c. water and 8 chicken bouillon cubes (or use 8 c. chicken broth or stock)

1 handful (~1/3 c.) dry minced onion

carrots (up to 8 oz.) and celery (2-3 stalks), cut into bite-sized pieces

2 c. baked chicken, cubed (or one 12.5 oz. can cooked chicken breast)

Hungarian Dumplings (see recipe below)

     Bring water and bouillon to a boil. Add onion, carrots and celery. When vegetables are soft, add chicken. Add dumplings (doodles) by pouring through a cheese grater and allowing to drop into the boiling soup. Simmer for a few minutes until doodles are cooked. Serve with homemade bread, if desired.

Hungarian Dumplings

2 c. flour

2 beaten eggs

~1 c. water

     Combine to make a thick glue-like consistency. Allow to drip through cheese grater into boiling soup above. You can use a scraper to help feed it through the grater. To make as a side dish, drip into boiling water that has 1 Tbsp. oil and a little bit of salt in it. Cook to a chewy homemade noodle consistency. (Since Sadie only eats the doodles when I make the soup, sometimes I'll make her just doodle soup -no chicken or veggies- for lunch. I halve the Hungarian Dumpling recipe and drip it into 4 cups of boiling water with three chicken bouillon cubes for the broth.)

Chicken Gnocchi Soup

This is our current favorite soup. The only problem is that it takes FOREVER to prep so make sure you double the recipe to make it worth your time. If you don't, you won't have any leftovers and then you'll be sad. I could eat this for lunch every day! (Update: check out this easier version! Still delish and takes way less time to make :)

¼ c. olive oil

1 c. onion, finely chopped

1 ½ c. matchstick carrots (or baby carrots cut into bite-sized pieces)

4 garlic cloves, minced

1 c. celery, chopped

1-3 c. fresh broccoli, finely cut

4 green onions, chopped

¼ c. flour

1 tsp. salt

1 tsp. pepper

½ tsp. marjoram

½ tsp. basil

4 c. chicken broth

1 package potato gnocchi (I cut each piece in half or thirds)

4 chicken breasts cooked with the perfect chicken recipe, cut in small pieces

1 c. fresh spinach, coarsely chopped

2 c. half and half

     Prep all vegetables before starting. You’ll be glad you did. Saute the onions, carrots, and garlic in the olive oil over medium heat for three minutes. Add the celery, broccoli and green onions and continue cooking until the onions are translucent and the carrots are tender. Combine the flour and spices. Add to veggies and stir to coat. Let the mixture cook for about a minute before adding a cup or two of the chicken broth. Stir until smooth and add the rest of the broth. Cook until the mixture thickens. Meanwhile, cook the gnocchi according to package directions. Add the cooked gnocchi, chicken and spinach to the soup. Stir in half and half. Cook until the spinach is soft.

      (Gnocchi can usually be found near the pasta section of larger stores.)

Perfect Chicken

This is the yummiest chicken ever. We always make more than we need (we at least double the recipe every time) and then cut it up and use it in different recipes. Our whole family loves this!

2-4 boneless chicken breasts, with or without rib meat
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. paprika
2-3 T. olive oil

Method 1 (recipe as it was given to me):
Mix spices in a small bowl. Rub the seasoning into the chicken breasts. Pour olive oil into the bottom of a Dutch oven and heat to medium high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 minutes per side. Add all chicken back to the dutch oven and place, uncovered, in a 350º oven for 25 minutes or until juices run clear. Let sit on a plate 5-10 minutes before cutting, shredding or eating.

Method 2 (What we do):
Mix spices and olive oil in a gallon ziplock bag. Cut fat off chicken and use a meat tenderizer to hammer it flat. Cut each breast in half, if desired. (Chicken tenderloins work great, too!) Place chicken in the prepared ziplock and coat with the spices. Grill on medium low about 8-10 minutes each side or until no longer pink in the middle. YUM!!!! Cut leftovers into chunks and use in chicken divan, chicken gnocchi soup, white chili, etc. 

Easy Chicken Divan

Mmmm. I LOVE this one! As written, this makes a 9x13 pan full. When there are just a few of us at home, I half the recipe and put it in an 8x8 pan. It'll easily feed 4-5 of us, but then there are no leftovers. :( This comes together easily and has such a yummy flavor!

Two 10-oz. packages frozen broccoli or 2 bunches fresh broccoli
2 c. sliced cooked chicken (or one 12 oz. can of cooked chicken)
2 cans cream of chicken soup
1 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder (I usually add just a little extra...)
1/2 c. shredded sharp cheddar (or medium. or mild.)

Cook broccoli. Arrange in a 9x13 baking dish. Put sliced chicken on top. Combine cream of chicken soup, mayonnaise, lemon juice and curry. Pour and spread over top of chicken. Sprinkle with cheese. Bake at 350º for 30 minutes. Serve over rice or pasta or quinoa. 

Chicken Chow Mein Casserole

This is a pretty unique recipe and I honestly don't remember where I got it. In all honesty, I haven't made it for years, but I had to include it because I remember how much we loved it back in the day.

Layer in 9x13 pan:

4 cups chicken/turkey, cooked and diced

2 cups chopped celery

1 cup chopped onion (~1 medium onion)

1 cup rice, uncooked

1 can cream of mushroom soup

1 can cream of chicken soup

1 can bean sprouts

Mix and pour over:

1 ¼ cup water

1/3 cup soy sauce

1 tsp salt (optional)

Bake at 350º for 50 minutes. Remove from oven and add about 5 ounces of chow mein noodles sprinkled over the top. Bake for an additional 10 minutes.

Parmesan Chicken

If there was ever a recipe that's made the rounds, this is it. My entire extended family loves this. Funny enough, I got the recipe when a guy I dated (Craig) made this for me many years ago. The relationship didn't work out, but I got a great recipe out of it! Ha! :) The chicken is so tender and the flavor is delicious. I usually serve it with mashed potatoes and corn.

Boneless, skinless chicken breasts or strips

Small carton plain yogurt (can substitute sour cream in a pinch)

1 sleeve Ritz crackers, crushed

2-3 Tbsp. Parmesan cheese

1 tsp. garlic salt

1 tsp. season salt

Combine crushed crackers, parmesan, garlic salt and season salt. Dip chicken in yogurt then roll in cracker mixture. Place in a foil lined pan. Before baking, drizzle melted butter or margarine over the top – about 1 cube for 6+ chicken breasts or 12+ strips. Bake at 325º for 45 minutes.

Chicken Enchiladas

I got this recipe from my sister-in-law years ago and there are always smiles when it's served around here. My favorite way to serve it is with pico de gallo (fresh salsa) made from fresh tomatoes, red onion, cilantro and salt. This is a good company meal, especially when feeding the missionaries!

4 chicken breasts – cooked, boned and diced OR one 12.5 oz. can cooked chicken breast

1 small can green chilies

2 c. sour cream

1 can cream of chicken soup

1 can cream of mushroom soup

8-10 flour tortillas

Mix together all ingredients except the tortillas. On each tortilla, place a spoonful of the chicken mix. Roll tortilla and place seam side down in a 9X13 that has been sprayed with cooking spray. Pour remaining mix over the top and sprinkle with cheese. Cover and bake at 350º for 1 hour. Serve with fresh salsa if desired. 

Homemade Chicken Nuggets

This is from my good-old-reliable-19-year-old Better Homes and Gardens Cookbook. My kids love these! I adjust amounts to accommodate our crew and use whatever crackers I have on hand. There are never leftovers when these are on the menu. They turn out super tender and yummy every time!

3 Tbsp. margarine or butter, melted

2 tsp. Worcestershire sauce

2 whole large chicken breasts (about 2 pounds), skinned, boned, and cut into 1-inch pieces.

50 wheat wafers, finely crushed

½ cup grated parmesan cheese

Stir together butter and Worcestershire sauce. Add chicken and toss to coat, in a plastic bag stir together crushed wafers and parmesan cheese. Add chicken pieces, a few at a time, closing bag and shaking to coat pieces well. Place chicken pieces in a single layer on a baking sheet.

Bake in a 450º oven for 7 to 9 minutes or till no longer pink. Makes 4 servings.

Chicken and Noodles

I got this recipe years ago from my friend, Chris. Not much to it, but it sure hits the spot after a hectic day. Even better if it's cold and snowy and you need some good old comfort food!

3 or 4 lbs. boiler/fryer chicken

Put in crock pot with salt & pepper and water to cover. Leave on high about 5 hours. Drain from broth. Put broth back in crock pot, still on high. Add 1 package egg noodles and water, if necessary. Cut up, skin and debone chicken. Put chicken back in noodles and cook for another 30-40 minutes.

Chicken and Rice

Mmmm. We just had this last night. The rice gets so soft and mushy and yummy. It tastes like comfort. I even used pretty thick and completely frozen chicken breasts and they cooked up just right, though I did up the temp to 325º just to be safe. This one comes together in a jiffy. Just make sure you plan for the longer baking time.

2 cups Minute Rice

1 can cream of mushroom soup

1 can cream of celery soup

½ cup milk

½ bag dry onion soup mix

Mix above ingredients together. Put in pan and lay chicken breasts or tenders on top. Sprinkle other half of dry onion soup over chicken. Bake at 300º for 90 minutes, covered.

Easy Crockpot Chicken Tacos

My little sister, Amy, compiled recipes from her husband's family one year for Christmas. This recipe comes from that book and it's a keeper! Easy to throw together, plus there's always enough left over to freeze for another crazy day.

4 Frozen Chicken Breasts (you don’t even have to thaw them!)

1 15 oz. can of corn

1 15 oz. can of black beans (any kind of beans will work)

1 16 oz. jar of salsa (enchilada sauce will work in a pinch)

Place all ingredients in crock pot on low for 6 hours or high for 3 hours. Shred chicken and stir. Place in soft flour tortillas with favorite toppings (cheese, lettuce, sour cream, guacamole). This is also great on tortilla chips or just by itself. An easy, go-to dinner.

Chicken Taquitos

This recipe was inspired by one I found on Our Best Bites, but I didn't have everything I needed when I wanted to make them so I improvised. We liked them so much that my version became a keeper! When we had our exchange student from Senegal, this was the first meal I made that she actually liked so we made it a lot. :)

2 cans black beans

~1/4 c. cream cheese, softened

~1/2 c salsa

1 tsp. garlic, minced

1 tsp. cumin

1 tsp. chili powder

<1/4 c. dry onion

1 can cooked chicken breast (12.5 oz.)

lime juice

Small flour tortillas

Heat oven to 425º. Combine ingredients (except tortillas), smooshing some of the beans as you mix everything together. Spray baking sheet with cooking spray or use a silicone baking mat. Roll up 1-2 Tbsp. filling in each small flour tortilla. Place seam side down on prepared baking sheet. Spray with Pam and sprinkle with sea salt. Bake about 15 minutes or until starting to brown. Serve with sour cream, salsa, guacamole, etc. Makes 25 or more. Great as leftovers, cold or warm. 

Creamy Italian Chicken

I got this from a friend, Tawnya, several years ago when I was in a dinner slump. This has become a favorite meal to serve when company comes and I've had many requests for the recipe.  

1 cube butter

1 pkg. dry Italian dressing mix (I like Good Seasons brand)

8 oz. cream cheese, softened

1 can cream of chicken soup

5-7 chicken breasts*, fresh or frozen, or equivalent amount of chicken tenderloins. (A 2.5 lb. bag of frozen chicken breasts or tenderloins works well.)

Melt butter and mix in Italian dressing mix. Place chicken in crock pot and pour butter mixture over. Let cook on low for 4+ hours. Break up the chicken a bit with a fork or potato masher. Combine cream cheese and soup and stir until creamy. Stir into chicken. Cook another 2 hours. 

Serve over orzo pasta (our favorite) or mashed potatoes, rice or acini de pepe.

*Recipe originally said 7-9 chicken breasts, but I rarely use that many and it turns out great. Use what you have.

Layered Chicken Nachos

My friend, Karey, shared this recipe. It's pretty easy to whip up and oh, so good!! (See Original recipe here.) 

3 Tbsp. lime juice

2 Tbsp. olive oil

1 tsp. ground cumin

1 tsp. garlic powder

2 cups cooked and shredded chicken (canned chicken works in a pinch!)

Salt and pepper to taste

Large bag of tortilla chips

one 16-oz. can refried beans

2 cups shredded cheese

one 16-oz. jar salsa

sour cream

Heat oven to 425º. Wisk together lime juice, olive oil, cumin and garlic. Toss with chicken in a bowl and season with salt and pepper.

Make a layer of tortilla chips to cover the bottom of a 9x13 baking dish. Evenly spoon refried beans over chips (use entire can). Top with half the chicken and sprinkle with 1 cup shredded cheese. Add another layer of tortilla chips. Add remaining chicken. Spoon half the salsa even over chips. Top with remaining cheese.

Bake nachos until heated through and cheese is melted and bubbling (15-20 minutes). Serve hot with remaining salsa and sour cream.

Chicken Fried Rice

I adapted this recipe from my friend, Dana. Boy howdy, is it a favorite around here! It's super easy to whip up and at least one of my kids could live on this alone. 

1 can cooked chicken breast (12.5 oz.), or cooked, chopped chicken breast

3 scrambled eggs

~1/2 c. thinly sliced carrots

½ onion, finely chopped or small handful dried onion

~¾ c. frozen peas

~1 tsp. fresh minced garlic

3-4+ cups cooked white rice

Soy sauce*

Drain chicken and add some soy sauce. Let sit while you prepare the rest.

Saute carrots and onions in a little olive oil until soft. (If using dry onions, add onions after carrots are cooked.) Add frozen peas and garlic until peas are cooked. Scramble eggs, chop up and add to carrot mixture. Stir in chicken and rice.  Serve with soy sauce.

*I substitute soy sauce for Bragg Liquid Aminos

Chicken Roll Ups

These taste like comfort food to me! My friend, Deborah, made them for a holiday gathering of friends and I've loved them ever since. They can be served as part of a fancy meal, but are still perfect for everyday. We love them. (a.k.a chicken pockets)

2 cups cooked chicken or turkey (OR one 12.5 oz. can cooked chicken breast, drained)

8 oz. cream cheese, softened

1/2 cup mayonnaise

2 stalks of celery, chopped (optional - leave out when making for Sadie ;)
2 Tbsp. dried onions

garlic salt

3 tubes refrigerated crescent roll dough

1/2 c. (one cube) melted butter

Boxed stuffing mix, crushed (herb or chicken flavor are our favorites)

        

Combine all ingredients except crescent rolls, butter and stuffing. Lay out crescent roll triangles and wrap ~1 Tbsp. filling in each, sealing all edges (I use my cookie scoop for the perfect amount of filling). Roll in melted butter & crushed stuffing mix (herb or chicken flavor stuffing are good). Lay on baking sheet. I fit all 24 on one sheet -- six rows of 4. Bake at 350º for 25-30 minutes. Serve with sauce (recipe below).

(These can be made earlier in the day and refrigerated until baking. Or they can be frozen before baking then just popped in the oven when you need them.)

Sauce:

3 Tbsp. butter
3 Tbsp. flour
1 1/2 c. chicken broth
1/2 c. heavy whipping cream
        

Melt butter in saucepan. Stir in flour with a whisk to eliminate any lumps. Whisk in broth. It should start to thicken pretty quickly. Add heavy whipping cream. Stir constantly over medium heat until it thickens a bit more. Add salt and pepper to taste. 

I never use the following sauce, but I think it might have been given to me with the recipe so for what it's worth...

Easy Sauce:

1 can cream of chicken soup

1 cup sour cream

        Combine and heat. Serve over roll ups.