What are the main ingredients in Creamy Gnocchi Chicken Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Creamy Gnocchi Chicken Soup?

Calories: 666, Carbs: 56 grams, Fat: grams, Protein: 43.7 grams, Sugar: 15.8 grams, Salt: 1204 grams

How do I prepare Creamy Gnocchi Chicken Soup?

TASTES LIKE HOME: Bowl up a hearty helping of the creamy chicken soup. Scatter over the crispy gnocchi. Great work, Chef! CRISPY GNOCCHI: While the soup is simmering, return the pan to medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally). SMELL THOSE AROMAS: Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until starting to brown, 2-3 minutes (shifting occasionally). Add the sliced celery and the carrot half-moons. Fry until golden, 3-4 minutes. In the final minute, add the grated garlic, the NOMU rub, the paprika, the chopped thyme, and seasoning. Add the diluted stock and the shredded chicken. Simmer until slightly thickened 7-8 minutes. Add the cream and cook until warmed through. IT’S A GO FOR GNOCCHI: Bring a pot (large enough for the soup) of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil. Remove from the pot and set aside. BEGIN THE SOUP BASE: Boil the kettle. Dilute the stock with 400ml of boiling water and set aside. Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes. Using two forks, shred the chicken.

What should be prepared from my kitchen to make Creamy Gnocchi Chicken Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Creamy Gnocchi Chicken Soup

You’ve probably tried chicken noodle soup but what about crispy gnocchi chicken soup, Chef? This sublime version balances the familiar flavours of shredded chicken, celery, onion & carrot with intricate spices such as thyme, paprika, and NOMU Italian Rub. Crispy gnocchi floats in this luscious liquid for an elevated soup night.

Creamy Gnocchi Chicken Soup

with carrot, celery & fresh thyme

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Carrot
Celery Stalk
Celery Stalks
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Cream
Fresh Thyme
Garlic Clove
Garlic Cloves
Garlic Cove
Ground Paprika
NOMU Italian Rub
NOMU Vegetable Stock
Onion
Onions
Paprika
Potato Gnocchi

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

BEGIN THE SOUP BASE
Boil the kettle. Dilute the stock with 200ml of boiling water and set aside. Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes. Using two forks, shred the chicken.
IT’S A GO FOR GNOCCHI
Bring a pot (large enough for the soup) of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil. Remove from the pot and set aside.
SMELL THOSE AROMAS
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until starting to brown, 2-3 minutes (shifting occasionally). Add the sliced celery and the carrot half-moons. Fry until golden, 3-4 minutes. In the final minute, add the grated garlic, the NOMU rub, the paprika, the chopped thyme, and seasoning. Add the diluted stock and the shredded chicken. Simmer until slightly thickened 7-8 minutes. Add the cream and cook until warmed through.
CRISPY GNOCCHI
While the soup is simmering, return the pan to medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
TASTES LIKE HOME
Bowl up a hearty helping of the creamy chicken soup. Scatter over the crispy gnocchi. Great work, Chef!

NOMU Vegetable Stock - 5ml
Free-range Chicken Breast - 1
Potato Gnocchi - 125g
Onion - 1
Celery Stalk - 1
Carrot - 120g
Garlic Cove - 1
NOMU Italian Rub - 10ml
Paprika - 5ml
Fresh Thyme - 3g
Fresh Cream - 50ml

Download the Recipe

Serves 2

BEGIN THE SOUP BASE
Boil the kettle. Dilute the stock with 400ml of boiling water and set aside. Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes. Using two forks, shred the chicken.
IT’S A GO FOR GNOCCHI
Bring a pot (large enough for the soup) of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil. Remove from the pot and set aside.
SMELL THOSE AROMAS
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until starting to brown, 2-3 minutes (shifting occasionally). Add the sliced celery and the carrot half-moons. Fry until golden, 3-4 minutes. In the final minute, add the grated garlic, the NOMU rub, the paprika, the chopped thyme, and seasoning. Add the diluted stock and the shredded chicken. Simmer until slightly thickened 7-8 minutes. Add the cream and cook until warmed through.
CRISPY GNOCCHI
While the soup is simmering, return the pan to medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
TASTES LIKE HOME
Bowl up a hearty helping of the creamy chicken soup. Scatter over the crispy gnocchi. Great work, Chef!

NOMU Vegetable Stock - 10ml
Free-range Chicken Breasts - 2
Potato Gnocchi - 250g
Onion - 1
Celery Stalks - 2
Carrot - 240g
Garlic Clove - 1
NOMU Italian Rub - 20ml
Ground Paprika - 10ml
Fresh Thyme - 5g
Fresh Cream - 100ml

Download the Recipe

Serves 3

BEGIN THE SOUP BASE
Boil the kettle. Dilute the stock with 600ml of boiling water and set aside. Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes. Using two forks, shred the chicken.
IT’S A GO FOR GNOCCHI
Bring a pot (large enough for the soup) of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil. Remove from the pot and set aside.
SMELL THOSE AROMAS
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until starting to brown, 3-4 minutes (shifting occasionally). Add the sliced celery and the carrot half-moons. Fry until golden, 4-5 minutes. In the final minute, add the grated garlic, the NOMU rub, the paprika, the chopped thyme, and seasoning. Add the diluted stock and the shredded chicken. Simmer until slightly thickened 8-10 minutes. Add the cream and cook until warmed through.
CRISPY GNOCCHI
While the soup is simmering, return the pan to medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
TASTES LIKE HOME
Bowl up a hearty helping of the creamy chicken soup. Scatter over the crispy gnocchi. Great work, Chef!

NOMU Vegetable Stock - 15ml
Free-range Chicken Breasts - 3
Potato Gnocchi - 375g
Onions - 2
Celery Stalks - 3
Carrot - 360g
Garlic Cloves - 2
NOMU Italian Rub - 30ml
Ground Paprika - 15ml
Fresh Thyme - 8g
Fresh Cream - 150ml

Download the Recipe

Serves 4

BEGIN THE SOUP BASE
Boil the kettle. Dilute the stock with 800ml of boiling water and set aside. Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes. Using two forks, shred the chicken.
IT’S A GO FOR GNOCCHI
Bring a pot (large enough for the soup) of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil. Remove from the pot and set aside.
SMELL THOSE AROMAS
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until starting to brown, 3-4 minutes (shifting occasionally). Add the sliced celery and the carrot half-moons. Fry until golden, 4-5 minutes. In the final minute, add the grated garlic, the NOMU rub, the paprika, the chopped thyme, and seasoning. Add the diluted stock and the shredded chicken. Simmer until slightly thickened 8-10 minutes. Add the cream and cook until warmed through.
CRISPY GNOCCHI
While the soup is simmering, return the pan to medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
TASTES LIKE HOME
Bowl up a hearty helping of the creamy chicken soup. Scatter over the crispy gnocchi. Great work, Chef!