Description

A soup that warms you from the inside out with comforting flavors perfect for a cozy winter night

Ingredients

Units Scale

1.5 – 1.75 lb raw, fresh chicken breast or tenders, cut into bite sized pieces
3 cloves garlic, minced
1 medium yellow onion, diced
4 medium carrots, diced
1/2 lb small yellow creamer potatoes, halved
2 stalks celery, chopped
6 cups (48 oz) reduced sodium chicken broth
2 teaspoons dried thyme
salt and pepper
1 package of gluten free gnocchi (about 12 oz)
1/4 cup gluten free flour (whisked with 2/3 cup water – see recipe)
1/2 cup heavy cream (or dairy free heavy cream)
1/2 cup chopped fresh parsley (optional)

Instructions

Dice 4 medium carrots, chop 2 stalks of celery, dice 1 medium onion, mince 3 cloves garlic, and halve the creamer potatoes. On a different cutting board, cut up the chicken into bite-sized pieces and season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper.
Preheat a dutch oven or a large, heavy bottomed pot over medium-high heat with 2 tablespoons olive oil. Brown chicken pieces, then set chicken aside on a plate.
Sautee carrots, celery, onion, garlic, dried thyme, and potatoes for 6-8 minutes over medium heat.
Add 6 cups low sodium chicken broth. Increase the burner to high heat until the mixture starts to boil, then decrease the heat back to medium-high and simmer until carrots and potatoes are tender (about 8-10 minutes). You should be able to pierce the potatoes through with a fork, but you don’t want them falling apart.
Meanwhile, add 1/4 cup gluten free flour to 2/3 cup water or chicken stock an whisk thoroughly. Set aside.
After the potatoes and carrots have finished cooking, add the gluten free gnocchi to the pot and boil 2 minutes or until they start to float to the top. Add the cooked chicken back to the pot.
Whisk the flour/water mixture once more and add it to the pot making sure to whisk quickly as you pour (this will prevent lumps). Stir and simmer for one minute or until soup is slightly thickened.
Turn off the heat and add 1/2 cup heavy cream. Taste the soup for salt and pepper before serving. Add chopped fresh parsley on top if desired.

Notes

To make this soup dairy free: substitute dairy free heavy cream (silk brand makes one), oat cream, or extra creamy oatmilk. Note: I do not list full fat coconut milk, but feel free to use it if you’re used to dishes like this having a little background flavor of coconut.

Tip: Using chicken tenders instead of breasts saves a little time on cutting the chicken

Use gluten free potato flakes to thicken: As a substitute to thickening the soup with gluten free flour, gluten free potato flakes may be used. Add 1/2 cup of potato flakes after adding the heavy cream or dairy free cream. Make sure you’re whisking the entire time as to avoid lumps. Sprinkle in more 2 tablespoons at a time until the soup reaches your desired thickness.