Chicken Soup with Gnocchi

What do you do with leftovers from a roaster chicken? You make chicken soup, of course!

I simmered the carcass with the leftover veggie scraps for the day to make the stock, and can I tell you – it made the house smell AMAZING.

Why gnocchi you may ask? Well, I had purchased a couple bags of Giovanni Rana Skillet Gnocchi when they were on sale a couple weeks back, and I needed to use them up. I have to say, they made the meal into a nice brothy chicken and dumplings soup.

Chicken Soup with Gnocchi

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Ingredients

  

• 1 bag Giovanni Rana Skillet Gnocchi, boiled until they float
• 2 Tablespoons Olive Oil
• 1 Clove Garlic, minced
• ½ Cup White Onion, cut into ¼ inch dice
• 1 Cup Carrots cut into ¼ inch dice
• ½ Cup Celery cut into ¼ inch dice
• SPOG Seasoning (Salt, Pepper, Onion Powder, Garlic Powder), to taste
• 1 Teaspoon Ground Thyme
• 1 Teaspoon Ground Sage
• ½ Teaspoon Ground Rosemary
• 2 Cups Cooked Chicken cut into ½ inch dice
• 6 Cups Chicken Stock
• Grated Cheese (optional)

Instructions

 

• In a stock pot over medium/low heat, cook onions in olive oil until onions are translucent.
• Add garlic, carrots and celery. Cook until tender.
• Add in chicken and and seasonings. Cook for 1 to 2 minutes.
• Add in stock and bring to a simmer. Simmer for 10 minutes.
• Place cooked gnocchi in a soup bowl, and ladle soup over dumplings.
• Sprinkle with grated cheese before serving.