Gnocchi Chicken Soup
A hearty soup to brighten up the week! Flavoured with a mix of vegetables, sun-dried tomatoes, garlic, coconut milk, chicken, mixed herbs and pillow soft gnocchi. This Gnocchi Chicken soup is a hearty, soul-warming recipe!
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Ingredients
- 2 Tbsp Coconut Oil
- 1 Medium Onion, diced
- 6 Carrots, sliced
- 2 Sticks Celery, sliced
- 2 Tbsp Butter
- 2 Tbsp Plain Flour
- 400 Chicken 400g/14oz Breast, halved
- 4 Cloves Garlic, minced
- 300 Fresh 300g/10.5oz Baby Spinach
- 1 400 400g/14oz 1 Can Coconut Milk
- 1 Tsp Dried Thyme
- 1 Tsp Italian Herbs
- 1 ½ Tsp Paprika
- Pinch Chilli Flakes
- 4 Cups Chicken Stock
- ½ Cup Chopped Sun-dried Tomatoes
- 500 Fresh 500g/1.1lb Potato Gnocchi
- 2 Tbsp Parmesan Cheese
- Salt & Pepper to taste
Instructions
- In a large soup pot, combine the coconut oil, onion, carrots and celery. Cook until the onions start to soften.
- Stir in the garlic and sauté for just 1 minute, until fragrant.
- Add in the butter, when melted add the flour and stir till well combined.
- Add the chicken breast, Italian seasoning, paprika, thyme, pinch of chilli flakes and season with salt and pepper. Toss to coat in spices.
- Add 4 cups stock, cover and simmer for about 20-30minutes, until chicken and veggies are cooked through.
- Remove the chicken, chop into bite sized pieces and return to pot.
- Add the spinach and cook just until it wilts then add the sun-dried tomatoes, coconut milk, gnocchi and parmesan cheese. Cook for a few minutes, until gnocchi are tender. Serve with crusty bread.
- Enjoy!