Place the tablespoon of Ghee butter into the bottom of the pot that you have chosen to use and heat the butter over medium high heat.
Once the butter is well melted and heated, add the green onions or leeks, celery and carrots and cook until soft. This usually takes about 5 minutes.
Add the bone broth and oat milk and heat until boiling.
Turn down the heat to low and add the chicken and gnocchi.
Cover the dish with a lid, leaving a space for air to help minimize the risk of the contents overflowing.
Cook on low for around 30 minutes, or until the gnocchi is to your liking and the chicken is heated through.
Add the spinach.
Turn off the heat and enjoy.
The ingredients you will need are as follows:
· 3 cups cubed, cooked chicken
As mentioned above, you can purchase a fully cooked and seasoned rotisserie chicken from the store and just cut it up into bite sized pieces, or you can make some fresh, or you can pull out some pre-made frozen RHB Herb Skillet Chicken using this recipe here.
· 1 tablespoon (Tbsp) of Ghee
I like to use Ghee butter in my cooking because for one, it doesn’t burn as quick as other butters, but mainly because it is a better option for dairy sensitivity. Ghee is known to be a ‘healthy fat’ because it contains a high amount of Omega 3 fatty acids, which are good for your heart and cardiovascular system. Ghee is also a great substitute for grease or oil when you need to coat cookware or bakeware.
· 3 stalks green onions or leeks
I feel that green onions or leeks are better than red or yellow onion for this recipe. For one I really like to see the green color in the soup, for two the green onion or better yet, leeks, combined with celery give a garlic flavor. My boyfriend’s acid reflux really acts up when he eats garlic so I do not add it my recipes anymore. Instead, I try to add in green onion or leeks and celery. Third, I grow these in my backyard and I love using home grown, organic foods whenever possible.
· 3 celery ribs, sliced in half and then diced
Celery contains essential vitamins and minerals. Plus, I like the subtle crunch it adds to this soup. If you like, you can pre-cook it by adding the raw, chopped celery to a tablespoon of ghee or avocado oil and cooking it on medium high heat for about 5 minutes. This will soften the celery up and give you less of a crunch when you eat it.
· 3 carrots, peeled, each about 2 inches long
I like to peel the outer layer of the carrots and discard them so I know I am working with a clean piece. The I take the peeler and start at the bottom 2 inches of the carrot so I can manage my piece sizes. I rotate the carrot as I peel and work my way up until I can no longer hold onto the carrot. I prefer to use carrot peels over slices because the carrot is not as crunchy and there is not the overpowering flavor of carrot.
· 3 ½ cups Oat Milk
I choose to use oat milk instead of dairy milk, cream or any other non-lactose milk product because I am sensitive to lactose and soy and because my boyfriend is allergic to tree nuts and is sensitive to coconut. I really like to use Pacific Foods Oat Milk because it is organic and does not contain all the added junk and sugar that other brands seem to have. You can order it from this Amazon affiliate link here.
· 1 cup Chicken Bone Broth
You can certainly use chicken broth or vegetable broth if you want. I like to use bone broth instead of just broth or stock because it typically has less sodium and it contains protein, collagen and vitamins and minerals. I recommend Pacific Foods Organic Unsalted Chicken Bone Broth. You can purchase it in bulk through my Amazon affiliate link here or in single units here.
· 2 – 16 oz. bags of Trader Joe’s Trader Giotto’s Gnocchi al Gorgonzola
I usually stock up on the gnocchi when I go to Trader Joe’s because sometimes this item is out of stock. So when I go there I buy about 6-8 bags at a time and put them in my deep freezer. When I make this soup, I usually just put the gnocchi in when it is frozen. You want to simmer the soup on the stove for at least 30 minutes anyway so that all of the freeze dried contents get moist enough and all of the flavors have a chance to blend together nicely. If you add the gnocchi in its frozen state, it will be soft enough by the time the soup is done and ready to serve.
· ½ cup fresh spinach leaves
I love fresh spinach in a soup. I think it adds a really great, subtle taste and texture. I would not add the spinach to the soup until it is almost ready to serve as you don’t want the spinach to get too wilted and soggy. If using fresh spinach, you can remove the stems and cut the leaves into slices if you like.
One of my favorite food items from Trader Joe’s is the Trader Giotto’s Gnocchi al Gorgonzola. It can be found in one of the freezers at a Trader Joe’s store location. Because a lot of Trader Joe’s items are seasonal, I usually stock up on all of my favorites when I go there. I feel the pricing is very reasonable since it comes with deliciously prepared gnocchi and cheese. All that is required is thawing it out and heating it up. If you are not able to find it in the stores than you can purchase it on Amazon using this affiliate link. The link does not affect your pricing at all, but rather just gives me a little kick back. In this recipe I use two bags because I like to have enough to go around, and maybe even some leftovers.
Speaking of leftovers, I like to cook a large batch of RHB Herb Skillet Chicken and put a meals worth amount (about 3-4 cups) in a quart sized freezer bag and freeze it. Then, I can just pull out a bag for use when I need it, such as when I making this meal, and I don’t have to take the time to cook up some chicken or go to the store. However, if you do not have cooked chicken on hand and you do go to the store, I suggest purchasing a cooked rotisserie chicken. You can typically find them in the warming carts by the checkout lanes. The rotisserie chicken just needs to be removed from the bone, skinned and cut up and then you can just place it into the soup. Quick and easy!
To cook the soup, you will want to use a Le Creuset, a dutch oven or even just a large stainless steel pasta pot. I have placed an amazon associate link with these options so that you can see what we use in our house and recommend in case you are looking to make an addition or change to your cookware. The downside to a Le Creuset, besides the hefty price is that they are very heavy. The Le Creusets are made from cast iron and coated with enamel. This makes life more difficult in the kitchen if you have a disability or are not able to lift a heavy object. Furthermore, the enamel eventually starts to chip on the bottom and then you must replace it. The good thing about the Le Creuset is that they last for a very long time and are safe to cook in.
Cooking this recipe in a good, safe cookware takes little effort and time if the ingredients are readily available. Just make sure you stir it up often so it does not burn on the bottom of the pot. Be sure to serve the soup warm and immediately as it thickens upon standing.
So let’s get started :)