Whenever I make a roast chicken or two, I always look forward to the leftovers. I love reinventing it to make something delicious like this Chicken Soup with Kale and Gnocchi. I use the chicken to enrich the purchased broth and add chunks to the golden broth, along with lots of kale and gnocchi. I love how the kale wraps around the meat, and I get spoonfuls of the pillow-like pasta in each bite. This soup is so comforting that you'll be roasting some chicken just for the leftovers.
Ingredients for Chicken Soup with Kale and Gnocchi:
Broth:
8 cups purchased chicken broth
1 chicken carcass
2 cups water
1 stalk celery
1 large onion, quartered
1 carrot
Additions:
2 cups shredded chicken
3 carrots, peeled and diced
3 stalks celery, diced
1 onion, peeled and diced
4 cups kale, stems removed and chopped
1 1/2 cups mini gnocchi
3 tablespoons olive oil
kosher salt
black pepper
Time-Saving Tip: Prepare the broth a day in advance. If you don't have leftover chicken, a rotisserie chicken is perfect for this soup.
Let's see what we need:
We're ready to cook.
Pull off about two cups of the chicken and set aside for the finished soup.
Break up the remaining chicken and place in a large pot. Add the broth, water, carrot, onion, celery, and parsley. Simmer for 30-minutes until the mixture has reduced a little and it has taken on a deeper color. Place a strainer over a bowl, scoop the vegetables and bones out of the pot, and discard all of the solids. Strain the broth and set aside.
Add the 3 tablespoons of oil to a large pot along with the diced onion, carrots, and celery; season with salt and pepper. Saute over low heat for 5-6 minutes.
Add the broth to the vegetables and simmer for about 5 minutes. Add the kale and chicken and cook for a minute or two. Add the gnocchi and simmer until it is cooked. Season with additional salt and pepper as needed.
It's ready! Chicken Soup with Kale and Gnocchi is so delicious. I love how it is packed with veggies and pasta. This will keep you cozy on a chilly day.
Enjoy!
Chicken Soup with Kale and Gnocchi:
Broth:
8 cups purchased chicken broth
1 chicken carcass
2 cups water
1 stalk celery
1 large onion, quartered
1 carrot
Additions:
2 cups shredded chicken
3 carrots, peeled and diced
3 stalks celery, diced
1 onion, peeled and diced
4 cups kale, stems removed and chopped
1 1/2 cups mini gnocchi
3 tablespoons olive oil
kosher salt
black pepper
Pull off about two cups of the chicken and set aside for the finished soup.
Break up the remaining chicken and place in a large pot. Add the broth, water, carrot, onion, celery, and parsley. Simmer for 30-minutes until the mixture has reduced a little and it has taken on a deeper color. Place a strainer over a bowl, scoop the vegetables and bones out of the pot, and discard all of the solids. Strain the broth and set aside.
Add the 3 tablespoons of oil to a large pot along with the diced onion, carrots, and celery; season with salt and pepper. Saute over low heat for 5-6 minutes.
Add the broth to the vegetables and simmer for about 5 minutes. Add the kale and chicken and cook for a minute or two. Add the gnocchi and simmer until it is cooked. Season with additional salt and pepper as needed.
Time-Saving Tip: Prepare the broth a day in advance. If you don't have leftover chicken, a rotisserie chicken is perfect for this soup.
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