From Stock to Soup: creamy Chicken Gnocchi Soup recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by adding drumsticks to a large pot.

Add enough water to cover the chicken.

Stir to combine.

Add a couple of stalks of celery, a couple of carrots, and an onion to the pot.

Add a few peppercorns and bay leaves for flavor.

If available, add fresh herbs like rosemary, thyme, and parsley.

Do not add salt to the stock at this stage.

Cover the pot and let it simmer for about 4 hours.

After 4 hours, remove from heat and let cool for about half an hour.

Strain the stock and place it in the fridge overnight to gel.

Remove the fat cap that forms on top after chilling.

Heat the stock back up for use in soups or freeze in 2-cup portions.

In a separate pot, sauté diced onion, celery, and carrots for about 5 minutes until softened.

Add 3 cloves of minced garlic and sauté briefly to avoid burning.

Pour in 4 cups of chicken broth.

Add half a teaspoon of thyme, half a teaspoon of oregano, and about half a teaspoon of salt and pepper.

Add cooked chicken to the pot.

Add a 450g package of gnocchi to the pot.

Cover and bring to a boil to cook the gnocchi and tenderize the chicken.

If using potatoes instead of gnocchi, add about 2 cubed potatoes and simmer until tender.

Add 1 cup of baby spinach and stir in until wilted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens