Chicken Gnocchi Soup
Time: 2 hr Yields: serves Cost: $7.57 per serve Difficulty: 6/10
From man on youtube (not cucumber salad guy though), via Claudia. Says gluten free because we did it gf/df first time, just sub the cream, butter and gnocchi.
Ingredients
- Chicken breast 0.5 kgs (2 whole)
- Salt 1 tsp
- Pepper 1 tsp
- Garlic powder 1 tsp
- Chilli flakes 0.25 tsp
- Dried oregano 1 tsp
- Basil a handful
- Shallots 2 whole
- Garlic 5 cloves
- Tomato paste 2 tbsp
- Sundried tomatoes 0.25 cups
- Thickened cream 1 cup
- Parmesan 0.5 cups (grated)
- Butter 1 tbsp
- Gnocchi 1 kg
- Chicken stock 8 cups
Steps
- Butterfly chicken breasts and coat with spices freehand on both sides. Slice shallots thinly lengthwise. Crush garlic. Chop sun dried tomatoes roughly.
- In pot on medium high heat in oil, sear the chicken in batches, ensure cooked through. Remove to bowl.
- Add more oil, then garlic and shallots, cook down for a few minutes.
- Roughly shred chicken.
- Add tomato paste, sun dried tomatoes, fry a few minutes.
- Add chicken stock. Bring to simmer, simmer 15 minutes.
- Stir through cream, then simmer for 20 minutes.
- Add salt, butter, parmesan, chicken and gnocchi.
