ESSENTIAL RECIPES- CHICKEN
CHICKEN GNOCCHI SOUP
By Christine Capendale @ christinecapendale
Serves: 4
INGREDIENTS
To make the shredded chicken:
• 300g chicken breasts
• a little paprika
• lemon juice
• olive oil
• chopped herbs
• salt & pepper, to taste
To make the gnocchi soup:
• 15ml olive oil
• 2 shallots, chopped
• 2 garlic cloves, crushed
• 30g butter, for the soup
• 80g sun-dried tomatoes, drained & chopped
• zest of 1 lemon
• 15ml tomato sofrito
• 5ml paprika
• 10ml dried oregano
• 2 bay leaves
• 45ml flour
• 1L chicken stock
• 250ml cream
• 250g potato gnocchi( storebought)
• 30g butter, for the gnocchi
• salt & pepper, to taste
• 15ml lemon juice
• 100g baby spinach
To serve:
• fresh basil leaves
• Parmesan, shaved
METHOD
1. Preheat the oven to 180 ° C.
2. To make the shredded chicken, marinate the 300g chicken breasts in a little paprika, lemon juice, olive oil and chopped herbs in a ziplock bag.
3. Place on a lined baking tray and bake at 180 ° C for about 25 minutes. Season with salt and pepper, cool slightly, then shred using two forks. 4. Next, make your soup base by sautéing the shallots and garlic in olive oil over low heat.
5. Add the butter, sun-dried tomatoes, lemon zest, tomato sofrito, paprika, oregano, bay leaves and flour and stir over very low heat.
6. Slowly add the stock and cream, stirring well until smooth with no lumps. Allow to simmer, then taste and adjust the seasoning.
7. To cook the gnocchi, place it in a flat bowl and pour boiling water over it. Allow to stand for a few minutes, then drain. Heat the butter in a non-stick pan and cook the gnocchi until slightly caramelised. Season.
8. Add the lemon juice, gnocchi, spinach and chicken to the soup and heat through.
9. Serve with fresh basil leaves and Parmesan shavings.
pro tips:
Use warm stock: helps the soup thicken evenly & prevents flour lumps.
Zest strategically: add lemon zest at the start for aroma, but finish with juice for brightness.
Layer flavours: toast dried herbs lightly in butter before adding liquids to intensify aroma.
Season gnocchi separately: ensures each piece is perfectly flavoured before adding to soup.