Chicken Gnocchi Soup

Ingredients for 6 servings:

• 1 chicken, approx. 1300 g
• 1 bunch of soup vegetables
• 1 bay leaf
• 5 allspice berries
• 1 tsp ground pepper
• 1 tbsp salt
• 2 liters of water, approx.
• 3 large carrots
• 5 stalk(s) celeriac
• 200 g chard, approx.
• 1 large onion(s)
• 4 cloves garlic
• 3 tbsp oil
• ½ tsp nutmeg
• 1 tsp thyme, dried
• 1 tsp sweet paprika powder
• 500 g gnocchi, small
• 340 ml condensed milk, 7.5% fat

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 10 minutes

Chicken soup with gnocchi

For the broth, wash the chicken, trim and chop the soup vegetables, and cook everything with the remaining ingredients in a sufficiently large pot for about 45-60 minutes, until the chicken is tender. Remove the chicken from the broth, let it cool slightly, remove the skin, and remove the meat from the bones. Cut the chicken into bite-sized pieces. While the chicken is cooking, prepare the vegetables. Peel and dice the onion, peel the garlic, and finely slice or chop. Clean and chop the carrots and celery. This is best done in a food processor. Wash and trim the chard, and dice the stalks. Cut the leaves into fine strips. Heat the oil in a large pot and lightly sauté the onion while stirring. Add the garlic and sauté briefly. Add the carrots, chard stalks, and celery and sauté for about 8 minutes, stirring occasionally. Strain the chicken broth into the vegetables and bring to a boil with the spices. Add the gnocchi and meat and simmer until the gnocchi are cooked, i.e., until they float to the surface. Stir in the condensed milk, bring back to a boil briefly, remove from the heat, and let stand, covered, for 10 minutes. Season with salt and pepper and serve hot.