 |  |  |
 |  |  |  |
On a cold, snowy night in North Texas, I decided to make Homemade CHICKEN SOUP ~ but with GNOCCHI instead of noodles (like little pillowy dumplings). SO EASY to make these, with just eggs, flour (I used GLUTEN-FREE flour), salt & herbs. I don't use potatoes or Ricotta cheese in these ~ so very low-carb and also DAIRY-FREE. There's a button link to the recipe below.
I make my chicken broth from scratch too ~ so you can control the sodium. Since I use boneless, skinless chicken thighs, you get lots of flavor but no added fat. COMFORT FOOD like my mom made in the 1950's, but much healthier!
Homemade CHICKEN GNOCCHI SOUP (no cans or cubes ~ fresh stock)
6-7 cups of water....................……………………...2-3 stalks celery, sliced
1/2 medium yellow or white onion, very thinly sliced
3-4 large carrots, peeled & sliced............................1/2 tsp. dried sage
1 TB fresh parsley, chopped…………………...........1-2 bay leaves
1 TB Kosher or sea salt………………………........…2-3 tsp. pepper
abut 1 to 1-1/2 lbs. boneless, skinless chicken (breasts, thighs, tenderloins, whatever you like)
Homemade GNOCCHI (button link to recipe below)
***
Put everything (except gnocchi) into a large stockpot or Dutch oven. Cover, bring to a boil over high heat, then reduce the heat to low and simmer for at least one hour.
After an hour of simmering, remove the chicken from the pot and shred it (I let it go about 1-1/2 hours, and could just shred it in the pot with 2 forks). Taste and season with a little more salt and/or pepper, if you want. Put the chicken back into the stock (you may want to add more cups of water, if your water reduced too much during simmering). Turn off until about 1/2 hour before ready to serve.
Make the GNOCCHI about 1/2 hour before ready to serve. Remove bay leaves from chicken soup ~ add drained GNOCCHI to the soup. Serves about 4
I make my chicken broth from scratch too ~ so you can control the sodium. Since I use boneless, skinless chicken thighs, you get lots of flavor but no added fat. COMFORT FOOD like my mom made in the 1950's, but much healthier!
Homemade CHICKEN GNOCCHI SOUP (no cans or cubes ~ fresh stock)
6-7 cups of water....................……………………...2-3 stalks celery, sliced
1/2 medium yellow or white onion, very thinly sliced
3-4 large carrots, peeled & sliced............................1/2 tsp. dried sage
1 TB fresh parsley, chopped…………………...........1-2 bay leaves
1 TB Kosher or sea salt………………………........…2-3 tsp. pepper
abut 1 to 1-1/2 lbs. boneless, skinless chicken (breasts, thighs, tenderloins, whatever you like)
Homemade GNOCCHI (button link to recipe below)
***
Put everything (except gnocchi) into a large stockpot or Dutch oven. Cover, bring to a boil over high heat, then reduce the heat to low and simmer for at least one hour.
After an hour of simmering, remove the chicken from the pot and shred it (I let it go about 1-1/2 hours, and could just shred it in the pot with 2 forks). Taste and season with a little more salt and/or pepper, if you want. Put the chicken back into the stock (you may want to add more cups of water, if your water reduced too much during simmering). Turn off until about 1/2 hour before ready to serve.
Make the GNOCCHI about 1/2 hour before ready to serve. Remove bay leaves from chicken soup ~ add drained GNOCCHI to the soup. Serves about 4
RSS Feed
