Add a package of frozen mirepoix or one bag each frozen onions and frozen carrots. Cook that with the chicken on medium high heat until most or all of the water is cooked off. This takes a long time but ensures you get a really flavorful base.
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Once the water is all or mostly cooked off, add chicken broth or water and bouillon, two bay leaves, a little salt and a ton of black pepper. Bring that to a boil, skim off the foam, then turn down the heat and simmer for at least 20 minutes.
Bring back to a boil and add two packs of gnocchi. Boil until they float (about 3 minutes) and adjust the salt and pepper. This soup gets thicker and heartier as it sits in the fridge.
This is a super basic recipe but a couple things make it really good. One is using chicken thighs. They won't overcook in the broth and the fat will render into the soup, making store bought broth taste like a rich stock.
Investing in good quality bay leaves helps, as does having butter, oil, and chicken fat in the soup. Bay leaves will release their flavor in fats and oils and they're a key flavor in this soup.
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