Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup/150g)
  • 2 carrots, chopped (approx. 1 cup/130g)
  • 2 celery stalks, chopped (approx. 1 cup/110g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme (5ml)
  • 1/2 teaspoon dried rosemary (2.5ml)
  • 8 cups chicken broth (2 liters)
  • 1 bay leaf
  • 1.5 lbs boneless, skinless chicken thighs (680g)
  • 1 cup frozen peas (150g)
  • Salt and freshly ground black pepper, to taste
  • 1.5 lbs russet potatoes, peeled and quartered (680g)
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt (2.5ml)
  • 3/4 cup all-purpose flour, plus more for dusting (90g)
  • Fresh parsley, chopped (optional)
  • Grated Parmesan cheese (optional)

Instructions:

  1. Sauté vegetables in olive oil until softened. Add garlic and herbs; cook until fragrant.
  2. Add chicken broth, bay leaf, and chicken thighs. Bring to a simmer and cook until chicken is cooked through (internal temp of 165°F/74°C).
  3. Remove chicken from the pot and shred with two forks. Return the chicken to the soup.
  4. Boil potatoes until tender. Drain well.
  5. Rice or mash potatoes. Combine with egg, salt, and flour. Gently knead until a dough forms.
  6. Roll dough into ropes and cut into small pieces. Optionally, roll each piece over a fork to create ridges.
  7. Drop gnocchi into simmering water and cook until they float to the surface. Remove with a slotted spoon.
  8. Add the cooked gnocchi and frozen peas to the chicken soup. Simmer briefly until peas are heated through.
  9. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and Parmesan cheese, if desired. Enjoy your gnocchi and chicken soup!