Pesto Chicken Soup with Gnocchi
Most of the time my recipes are very well thought out and there’s a lot of research and trial and error goes into them, but sometimes they are completely random and are made up as I go. I’ve got to thank COVID-19 quarantine for this dish. I basically used whatever I could find in my fridge, freezer and pantry and WOW, magic was made. My husband and I took one bite and said, okay that one is going into the regular rotation. Hearty chicken soup with healthy veggies like carrots, zucchini and celery and the bright, herbaceous flavors of basil pesto, rosemary, thyme and lemon. Finish it off with creamy gnocchi, little potato pasta dumplings and some Parmesan cheese and you’ve got yourself the most comforting and delicious soup you’ve ever put your lips on.
Ingredients-
2 1/2 Tablespoons Extra Virgin Olive Oil
1 medium yellow onion, diced
4 medium carrots, peeled and diced
3 stalks celery, diced
3 large garlic cloves, minced finely
2 large zucchini with skin on quartered then sliced into 1/2 inch thick pieces)
6 cups of chicken broth
1 teaspoon fresh thyme leaves
2 teaspoons fresh rosemary, chopped finely
1/2 teaspoon celery seed
Salt & Black Pepper
Dash of Red Pepper Flakes
Zest and juice of 1 Large Lemon
Roughly 2 lbs of Bone in, Skin on Chicken pieces (I used 4 bone-in chicken thighs because they shred with no effort and are super flavorful)
2 1/2 tablespoons of Basil Pesto (I used store bought)
1 1/2 Cups Gnocchi (potato or ricotta gnocchi work great! I had homemade gnocchi in my freezer (recipe link below) but you can also use store bought! Cheese tortellini works great here too!) link to a great/easy gnocchi recipe below!
Parmesan Cheese for Garnish
Steps-
In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.
Add garlic, thyme, rosemary, a dash of salt and pepper, red pepper flakes, celery seed, and stir. Cook on medium heat for 2-3 minutes or until fragrant.
Add chicken pieces skin side down and sprinkle the lemon zest and lemon juice over the top. Add the broth and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer about 45 mins. You want all the vegetables to be tender and the chicken to be cooked and falling apart. Add the diced zucchini and cook another 15 minutes or until it starts to become soft.
Next, gently remove the chicken pieces and place them on a cutting baked or plate. Using tongs and or a fork shred up all the chicken and discard all the bones and skin. Add all the shredded chicken back into the soup.
Stir in the pesto and mix until incorporated. Give it a taste and see if any salt and pepper is needed.
About 5-10 minutes before you’re ready to eat pour the gnocchi (or tortellini) into the soup and let it cook through (sometimes they float when they’re cooked).
Ladle the soup into bowls and top with shredded Parmesan cheese. Option to also squeeze a touch of lemon over the top! Enjoy!!
*Link to Homemade Potato & Ricotta Gnocchi recipe-
https://www.finecooking.com/recipe/potato-ricotta-gnocchi-with-marinara-sauce-and-basil