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Chicken Soup with Potato-Semolina Gnocchi (From A Chicken in Every Pot, 1/9)

Joe George
Prep Time
2 and 1/2 hours
Number of Servings
makes 4 quarts
1 (3 pound) chicken
4 quarts water
1 onion, peeled and quartered
2 cloves garlic
1 teaspoon salt
2 stalks celery, diced
2 carrots, peeled and diced
1 recipe gnocchi
2 tablespoons chopped flat-leaf parsley

In a small pot, combine the chicken, water, onion, garlic, and salt. Bring to a boil then lower the heat to a low simmer and cook for two hours. Remove the chicken from the pot and strain the remaining vegetables in the broth. Place the strained broth into a clean pot; discard the onion and garlic.

Add the celery and carrots to the broth and bring to a simmer. Drop the gnocchi into the simmering broth a few at a time. While the gnocchi are cooking pull the meat from the chicken. Dice the chicken and add it to the simmering soup. Stir in the chopped parsley and serve while hot.