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This Spicy-ish Chicken, Gnocchi & Leek Soup is a 30-minute, comforting dinner with simple, pronounceable ingredients. The "spicy-ish" flavor is mild—adjust the crushed red pepper to your preference.
The key time-saver is using a store-bought roasted chicken. Making this soup on a weekday sounds impressive, but it’s mostly just stirring. Make it once and you’ll understand why this is now on permanent rotation in my house.
1 roasted chicken, shredded
2 leeks, sliced
1 small onion, chopped
2 carrots, peeled and chopped
4 stalks celery, chopped
3 garlic cloves, minced
1 tablespoon SOOC Butter olive oil
1 package potato gnocchi
8 cups chicken broth
A pinch of crushed red pepper (the “spicy-ish” part)
1 teaspoon SOOC Sicilian Salt
1. Sauté onion, leeks, garlic carrots, and celery in olive oil until soft.
2. Add in red pepper, salt, and broth. Stir in shredded chicken and bring to a simmer.
3. Add gnocchi and cook until tender. Taste, adjust, serve, enjoy.
