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