Roasted Chicken and Leek Soup with Brown Butter Cauliflower Gnocchi
This soup is the most popular soup that I make from scratch.
Everyone craves the broth – I mean who doesn’t love nutritious bone broth with coconut milk and herbs! I love it just the same but also love that its an easy soup to prepare.
Roasted chicken will always have a special place in my heart and stomach. I mean who doesn’t love crispy salty skin with tender moist white meat…ok, I could go on.
Oh, plus your house smells amazing. Leeks, carrots and dried thyme are staples in our house – leeks are a great way to use “onions” in a dish without crying, carrots don’t need an explanation and dried thyme is my most used dried herb. I order it in bulk.
Don’t want to roast your own chicken? Just buy a rotisserie one from the grocery store. Pick the meat off the bone and pour any liquid in the pot!
Enough talk – let’s make this soup!
I used Bone Broth in this recipe.
3 facts about Chicken Bone Broth.
- Bone broth is rich in minerals that help build and strengthen your bones. It also contains many other healthy nutrients, including vitamins, amino acids, and essential fatty acids.
- I love this article.
- I love Bonafide Provisions Read their About page, and you will be hooked.
Check out these popular soups.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Roasted Chicken and Leek Soup with Brown Butter Cauliflower Gnocchi
- Total Time: 1 hour 40 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
The best basic soup with a great broth, tender vegetables and juicy chicken. Double the recipe.
Ingredients
Scale
- 1 whole chicken, neck and guts removed
- 2 tablespoons olive oil, divided
- 4 tablespoons butter, divided
- 1 teaspoon salt & 1/2 teaspoon pepper
- 2 large leeks (or 4 small), chopped and cleaned
- 2 large carrots, cut in half length ways and then chopped
- 1 heaping tablespoon dried thyme
- 1 quart chicken bone broth (I used this kind)
- 1 13.5 oz can full fat coconut milk
- 1 package cauliflower gnocchi (I used Trader Joe’s)
- to garnish: 1 small bunch fresh parsley, chopped
Instructions
- Preheat oven to 425.
- Using a glass baking rimmed baking dish, add the raw whole chicken. Drizzle with 1 tablespoon olive oil and sprinkle liberally with salt & pepper. Add 1 tablespoon of butter to the top. Roast for 75 minutes.
- Meanwhile, heat a heavy stock pot over medium heat. Add 1 tablespoon olive oil, 2 tablespoons butter, leeks, carrots and dried thyme.
- Saute for 6-8 minutes or until the leeks are softened and the moisture is gone. Add the bone broth and coconut milk and turn the heat off.
- Once the chicken is finished cooking. Let it cool. Remove all the meat (don’t add any bones or skin to the pot of soup) and add to the pot. Make sure to pour all the pan drippings in the pot too – sooo tasty!
- Cook the gnocchi per the package. I boiled mine for 5 minutes.
- Heat a small sauté pan over high heat with remaining 1 tablespoon of butter. Add cooked gnocchi and brown on both sides.
- Serve into individual bowls, top with gnocchi and chopped parsley.
Enjoy!
Notes
Don’t want to use coconut milk? Substitute half & half, cream, milk or just add more bone broth.
- Prep Time: 5
- Cook Time: 95
- Category: soup
- Method: stove-top
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I made this today dividing a large roasted chicken in two for two batches. I have made this before but never with the gnocchi. Let’s just say I nearly ate half the gnocchi right out of the pan! Amazing. What would I do without White Sparrow Foods? Thanks Kat.