Yes, you’ve seen this recipe before! This time with homemade sweet potato gnocchi instead of Cappello’s gnocchi.
Paleo chicken and sweet potato gnocchi soup
Ingredients:
1 batch paleo sweet potato gnocchi (recipe here)
2-3 tbl. ghee or extra virgin olive oil
3-4 chicken breasts, diced
1 large onion, diced
One pound carrots, shredded
6-8 celery stalks, thinly sliced
4 cloves garlic, minced
6-8 cups organic low sodium chicken broth
22oz So Delicous culinary coconut milk (it isn’t as coconut-ty as other brands)
3-4 cups baby spinach, washed
8 sprigs fresh thyme, thyme leaves only
Kosher salt
Pepper
Method:
Prepare the gnocchi dough as described. Since these are going in a soup, I made 1/2 tbl size gnocchi instead of 1 tbl. size. In a large pot over medium high heat, heat 1 tbl. ghee and 1 tbl. olive oil. Season chicken liberally with salt and pepper. When ghee/oil is hot add chicken, onion, celery, carrot, and garlic to the pot. Sauté until chicken is no longer pink. Add chicken broth (start with 6 cups, add more at the end if you’d like the soup thinner) and thyme leaves. Bring soup to a boil and add gnocchi. Gnocchi will float when done. Reduce heat, stir in coconut milk, spinach, and season to taste with salt and pepper.
Delicious Primal Cooking 