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.
Crispy Gnocchi & Chicken
Crispy Gnocchi & Chicken
with carrot, celery & fresh thyme
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Carrot
- Celery Stalk/s
- Celery Stalks
- Chicken
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Cream
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Ground Paprika
- NOMU Italian Rub
- Onion
- Onions
- Paprika
- Potato Gnocchi
- Vegetable Stock Sachet/s
- Vegetable Stock Sachets
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
BEGIN THE SOUP BASE
Boil the kettle. Dilute the stock with 200ml [400ml]|#7DA0D7 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, 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 onion until starting to brown, 2-3 minutes (shifting occasionally). Add the celery and the Carrot. Fry until golden, 3-4 minutes. In the final minute, add the garlic, the NOMU rub, the Paprika, the 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 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!
BEGIN THE SOUP BASE
Boil the kettle. Dilute the stock with 200ml [400ml]|#7DA0D7 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, 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 onion until starting to brown, 2-3 minutes (shifting occasionally). Add the celery and the Carrot. Fry until golden, 3-4 minutes. In the final minute, add the garlic, the NOMU rub, the Paprika, the 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 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!
BEGIN THE SOUP BASE
Boil the kettle. Dilute the stock with 600ml [800ml]|#7DA0D7 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, 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 onion until starting to brown, 3-4 minutes (shifting occasionally). Add the celery and the Carrot. Fry until golden, 4-5 minutes. In the final minute, add the garlic, the NOMU rub, the Paprika, the 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 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!
BEGIN THE SOUP BASE
Boil the kettle. Dilute the stock with 600ml [800ml]|#7DA0D7 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, 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 onion until starting to brown, 3-4 minutes (shifting occasionally). Add the celery and the Carrot. Fry until golden, 4-5 minutes. In the final minute, add the garlic, the NOMU rub, the Paprika, the 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 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!
Frequently Asked Questions
What is the preparation time for Crispy Gnocchi & Chicken?
The preparation time for Crispy Gnocchi & Chicken with carrot, celery & fresh thyme is between 25 and 40 minutes.
What is the total time required to make Crispy Gnocchi & Chicken with carrot, celery & fresh thyme?
The total time required to make Crispy Gnocchi & Chicken with carrot, celery & fresh thyme is between 35 and 50 minutes.
How many servings does Crispy Gnocchi & Chicken provide?
4 servings
What are the main ingredients in Crispy Gnocchi & Chicken?
Carrot, Celery Stalk/s, Celery Stalks, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Cream, Fresh Thyme, Garlic Clove, Garlic Cloves, Ground Paprika, NOMU Italian Rub, Onion, Onions, Paprika, Potato Gnocchi, Vegetable Stock Sachet/s, Vegetable Stock Sachets
What is the nutritional information of Crispy Gnocchi & Chicken?
Calories: 692, Carbs: 58 grams, Fat: grams, Protein: 44.1 grams, Sugar: 17.4 grams, Salt: 1471 grams
How do I prepare Crispy Gnocchi & Chicken?
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 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 onion until starting to brown, 2-3 minutes (shifting occasionally). Add the celery and the carrot. Fry until golden, 3-4 minutes. In the final minute, add the garlic, the NOMU rub, the paprika, the 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, 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 200ml [400ml]|#7DA0D7 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 Crispy Gnocchi & Chicken?
Carrot, Celery Stalk/s, Celery Stalks, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Cream, Fresh Thyme, Garlic Clove, Garlic Cloves, Ground Paprika, NOMU Italian Rub, Onion, Onions, Paprika, Potato Gnocchi, Vegetable Stock Sachet/s, Vegetable Stock Sachets
How many calories does Crispy Gnocchi & Chicken have?
692 calories
How much fat content does Crispy Gnocchi & Chicken have?
grams
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