Vickys Chicken & Gnocchi Soup, GF DF EF SF NF

Vickys Chicken & Gnocchi Soup, GF DF EF SF NF

Just a variation of my chicken & vegetable soup but using Gnocchi in place of the diced potato – see my previously posted Gnocchi…more


6 servings

  1. 2 tbsp olive oil

  2. 1 white onion, chopped

  3. 2 carrots, sliced

  4. 1 leek, sliced

  5. 3 cloves garlic

  6. 1 tbsp dried thyme

  7. 2 bay leaves

  8. 1900 ml chicken stock (8 cups)

  9. 2 large skinless chicken breast

  10. 450 g (1 pound) gluten-free Gnocchi, see my free-from recipe

  11. to taste Salt & pepper


  1. Heat the oil in a pan and add the onion, carrots and leek. Cook for 5 minutes over a medium heat until softened

  2. Add the garlic and thyme. Cook a further minute

  3. Add the chicken stock, chicken breasts and bay leaves. Bring to the boil then let simmer 20 minutes or until the chicken is cooked through

  4. Remove the chicken and shred it

  5. Add the gnocchi and shredded chicken back to the pan and cook for 4 minutes or until the Gnocchi floats

  6. Discard the bay leaves, season to taste and serve immediately

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