Chicken Gnocchi Soup

About This Recipe

Tender pulled chicken and pillowy gnocchi with vegetables, coconut curry broth, and fresh herbs.

Ingredients

• 2 Tablespoons (42g) White Miso Paste
• 2 Tablespoons (36g) Thai Yellow Curry Paste
• 2 Tablespoons Coconut Aminos
• 2 Tablespoons Maple Syrup
• 1 Tablespoon Fish Sauce
• 32 oz Boneless Skinless Chicken Thighs
• 2 bags (10 oz each) Frozen Mirepoix (carrots, onion, celery) (or 4 cups freshly diced )
• 14 oz can Light Coconut Milk
• 6 cups Chicken Bone Broth*
• 16 oz Potato Gnocchi
• ½ oz Thai Basil (chopped (or your choice of herbs))

Instructions

1. Add the pastes, sauces, and syrup to a large Dutch oven. Mix together until smooth before adding the chicken, mirepoix, broth, and coconut milk. Stir everything together and cover the pot.
2. Bake at 350ºF on the middle rack for 90 minutes.
3. Add the gnocchi to the soup after 90 minutes. Cover and bake for another 20-30 minutes until the gnocchi is cooked through and floating.
4. Transfer the chicken to a separate bowl to shred before adding back to the soup. Stir in a bit of chopped Thai basil before serving.
5. Garnish with fresh Thai basil, crispy shallots or wonton strips, and a squeeze of lime juice, if desired.