Chicken, gnocchi and sage soup

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I seem to be riding a total comfort food wave this January. I can’t help it when it’s cold outside I want a warm tummy filled with soup, or stew etc. With this soup there are 2 ways of making this – either you end up with a lot of leftover chicken, or you can use up a lot of leftover chicken. Its completely up to you. Its a great one for anyone who likes to cook economically (you’d be a fool not to really; everything tastes so much better).

Anyway to make this you will need:

For the slow cooked method to get leftover chicken

1 large chicken

2 large celery sticks

1 onion

1 clove garlic, crushed

Fresh ginger

Salt and pepper

1 carrot

1 pack freeze dried gnocchi

Cold water

Sage leaves

1 handful frozen peas

For the quicker method to use up cooked chicken

3 large handfuls cooked chicken

Approx 1l chicken stock

Ginger

1 carrot

1 celery stick

Salt and pepper

Fresh ginger

1 handful frozen peas

Sage leaves

1 pack freeze dried gnocchi

(Both recipes serve about 4 people)

If slow cooking your chicken; place the chicken in the slow cooker, to this add your (peeled and halved onion), 1 celery stick, the garlic, grate in the ginger and season with salt and pepper. Cover with cold water and cook on a low heat for 6-8 hours.

Once the chicken is cooked drain the juices into a large pan and allow the chicken to cool. Peel and thinly slice the carrot and thinly slice the celery and add this to the chicken stock soup base along with the peas. Heat your soup over a medium flame. Pull chicken (preferably the brown meat) from the chicken in small pieces and add to the soup (use about 3 large handfuls). Tear in the sage . Once the carrot and celery have softened reseason with salt and pepper and add the gnocchi. Once this is cooked serve.

Once the rest of the chicken is cold, pick this off the bones and keep for sandwiches, salads or curries.

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For the quicker method heat your stock over a medium heat. Grate in the ginger. Peel and slice the carrot and slice the celery. Add this to the stock along with the peas and chicken. Season with the salt, pepper and sage. When the vegetables are cooked add the gnocchi and serve once this floats on the surface of the liquid.

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