Cookin' n Heels

Hey yall! It’s Good Friday! Jesus is on his way to the cross right about now and I’m in here down to da sofa feeling not so great with these allergies kicking my butt! So you know what I do when I’m not feeling 100%? I make soup. The same soup I always make really.

I have literally had someone tell me recently that this was the best food that they have ever eaten. Let that sink in for a minute. The. Best. Food. I was beyond flattered. What’s the secret? -Love.

This message ties in nicely with today being Good Friday and all. For me, the story of Jesus is really all about love. Jesus died on Calvary because he loves us. I believe that all people, whether you are a Christian or not, should strive to live by this example; to live and act in love. Love is what prompts us to take care of ourselves and others in a meaningful way. So with that being said, I’m about to lay here and catch up on my shows and eat some of this here soup.

Chicken & Gnocchi Soup

Ingredients

• 3 tbsp olive oil- enough to coat the bottom of your stock pot
• 3 tbsp duck fat
• 1 medium sweet onion, diced
• 2 large carrots, diced
• 2-4 stalks celery, diced 
• 2-4 cloves of garlic, diced
• 2 c water
• salt and pepper to taste
• 1 whole chicken, about 3-4 lbs (you can just buy a rotisserie chicken to save time here)
• 4 tbsp dried thyme
• 4 tbsp dried Rosemary
• 1 32oz carton of chicken broth
• 2 chicken bouillon cubes
• 1 tbsp chicken better than bouillon (I’ve also used the garlic and onion kinda as well)
• 1 lb baby bok choy, cleaned and stems cut 
• 1 16oz package of gnocchi 

Warm a large stock pot over medium-high heat.  Coat the bottom of the pot with the olive oil and duck fat.

Add the carrots, celery and onion, cook until the vegetables start to go soft, no more than 10-15 mins or so.

Add the garlic, salt and pepper to taste and continue to stir for a minute more.  Then add the thyme and Rosemary and stir; the better than bouillon and one of the chicken bouillon cubes.  Cook for a few mins more being careful to not burn the garlic, then de-glaze the pot with 1 cup of the water.  Bring this to a simmer and reduce the water by about half constantly stirring.

Meanwhile, separate the chicken and place the pieces into the pot (yes skin, bones and all!)

Add the chicken broth, the other bouillon cube and the rest of the water and stir to combine. The liquid in the pot should just cover the chicken.  Cover the pot and reduce the heat to a simmer; allow this to combine for 30 mins, being sure to stir occasionally.

Once the chicken is starting to fall off the bones in the soup, add the gnocchi and cover.  When the gnocchi is done it will float to the top.  Turn the heat off and keep the pot on the burner.

Lastly, stir in the bok choy and allow the heat from the soup to cook it thoroughly.

Allow the soup to rest for at least a half hour before eating so that the flavors come together nicely. This soup is better the next day.

Enjoy!