Ingredients
- 1/2 tablespoon olive oil
- 30 g smoked bacon, chopped
- 2–3 small yellow onions, finely chopped
- 2 large cloves of garlic, minced
- 2 chicken breasts halves (ca. 350 g, boneless skinless, preferably organic)
- 1 large carrot, diced
- 2 celery stalks, diced
- 1.5 litres chicken broth (6 cups, see tips)
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- freshly ground black pepper, to taste
- 400 g package fresh gnocchi
- 1 handful fresh parsley, chopped
Instructions
- Sauté the Base: Heat the olive oil in a large pot over medium heat. Add the smoked bacon and cook until browned. Stir in the onions and garlic and sauté for 3–4 minutes, or until softened.
- Add Chicken and Veggies: Place the whole chicken breasts on top of the sautéed onions. Add the diced carrot, celery, chicken broth, thyme, salt, and pepper. Bring to a gentle simmer over medium-low heat, and cook for 35 minutes until the chicken is tender.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks, or cut into cubes if preferred. Return the shredded chicken to the pot.
- Cook the Gnocchi: Add the gnocchi and simmer, uncovered, until the gnocchi float to the top (about 4–5 minutes).
- Add Fresh Herbs and Serve: Stir in the chopped parsley. Ladle into bowls and serve hot. Enjoy!
Nutrition
Notes
- Use Quality Broth: For the best chicken soup flavour, go with a good-quality or homemade chicken broth. If you’re using bouillon cubes, choose organic for a cleaner taste, and mix 1 litre of broth with 500 ml of water. This helps balance out the often stronger, saltier flavour of bouillon.
- Gnocchi: For the best texture, use a 400 g package of fresh gnocchi from the refrigerated section of the supermarket. This type holds up well in soups and adds the perfect pillowy bite.