CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

CHICKEN AND GNOCCHI SOUP

  • Overview
  • Ingredients
    16 items
  • Directions

CHICKEN AND GNOCCHI SOUP 🍲
One of my go-to soups this season — creamy, comforting and FULL of flavour.
Made with simple staples, but feels like a little luxury in a bowl.
Easy enough for weeknights, lovely enough to serve when entertaining.

(Serves 4)

 

300 g   cooked, shredded chicken

15 ml   olive oil

2          shallots, chopped

2          garlic cloves, crushed

30 g     butter

80 g     sundried tomato, drained and chopped

            Zest of 1 lemon

15 ml   tomato sofrito or paste

5 ml     paprika

10 ml   dried oregano

2          bay leaves

45 ml   flour

900ml  chicken stock

250ml  cream

            Salt and pepper to taste

15 ml   lemon juice

100 g   baby spinach

300 g   potato gnocchi, cooked and pan-fried in 30 g butter until lightly browned

TO SERVE

            Fresh basil and Parmesan shavings

 

  • Saute the shallots and garlic in the olive oil on low heat
  • Add the butter, chopped sundried tomato, tomato sofrito, lemon zest, paprika, oregano, bay leaves and flour and stir on very low heat.
  • Slowly add the stock and cream and stir well until smooth and no lumps. Allow to simmer and taste to adjust the seasoning
  • TO COOK THE GNOCCHI: place the gnocchi in a flat bowl and pour boiling water over it. Allow to stand for 5 minutes then drain the gnocchi.  Heat the butter in a non-stick pan and cook the gnocchi until slightly caramelised.  Season
  • Add the lemon juice, gnocchi, spinach and chicken to the soup and heat through.
  • Serve with fresh basil and parmesan shavings
  • SHREDDED CHICKEN: marinate 300g chicken fillets in a bit of paprika, lemon juice, olive oil and chopped herbs in a ziplock bag. Place on a lined baking tray and bake in oven for about 25 minutes at 180C. Season with salt and pepper and cool slightly.  Shred the chicken with 2 forks)