Just a variation of my chicken & vegetable soup but using Gnocchi in place of the diced potato – see my previously posted Gnocchi…more
Ingredients
6 servings
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2 tbsp olive oil
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1 white onion, chopped
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2 carrots, sliced
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1 leek, sliced
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3 cloves garlic
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1 tbsp dried thyme
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2 bay leaves
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1900 ml chicken stock (8 cups)
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2 large skinless chicken breast
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450 g (1 pound) gluten-free Gnocchi, see my free-from recipe
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to taste Salt & pepper
Steps
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Heat the oil in a pan and add the onion, carrots and leek. Cook for 5 minutes over a medium heat until softened
![Vickys Chicken & Gnocchi Soup, GF DF EF SF NF recipe step 1 photo]()
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Add the garlic and thyme. Cook a further minute
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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
![Vickys Chicken & Gnocchi Soup, GF DF EF SF NF recipe step 3 photo]()
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Remove the chicken and shred it
![Vickys Chicken & Gnocchi Soup, GF DF EF SF NF recipe step 4 photo]()
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Add the gnocchi and shredded chicken back to the pan and cook for 4 minutes or until the Gnocchi floats
![Vickys Chicken & Gnocchi Soup, GF DF EF SF NF recipe step 5 photo]()
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Discard the bay leaves, season to taste and serve immediately
![Vickys Chicken & Gnocchi Soup, GF DF EF SF NF recipe step 6 photo]()
