Clear chicken soup with homemade gnocchi

Click on the photo to play the video tutorial!

It's been said that the chicken soup does wonders for the soul, and I must say that I absolutely agree with it. It doesn't matter if it's freezing cold or sweltering heat, there is something about that soup that always brings me that homey feeling. Especially when I'm making it myself, and this is how I do it!

Ingredients:

For the soup:

1 whole chicken of preferred size

1 celery root and leaves or 2 white carrots

4 carrots

1 teaspoon of vegetable mix (it's used to give an additional salty flavor to any meal)

some parsley, fresh or dried

1 teaspoon of salt

For the gnocchi:

1 egg

8 - 10 teaspoons of smooth flour, type 500, or other all purpose flour

1 tea spoon of oil

a pinch of salt

a bit of water

Method:

Wash the chicken and remove the skin. Cut out drumsticks, thighs, tail, neck and wings, until you're left with the biggest part of the chicken - the breasts. Make a slice down the middle with a knife, and then carefully start removing the breasts from the bones, on each side. You want to end up with two big chunks of meat. Put them aside with the rest of the chicken that you've cut out. Either freeze them, or use them immediately in another recipe.

Put the bones, neck and wings into a pressure cooker. If you want to use other parts of the chicken, feel free to throw them in the mix as well. Pour enough water into the cooker, so that the bones and meat are completely covered. Turn on the medium heat and cover with a normal lid until it's boiled. Meanwhile, prepare the vegetables.

Once the chicken is boiled, rinse it out and clean out the cooker with cold water (no detergents, just water and a scrubby). This will help to keep the soup clear once it's cooked.

Put the meat back into the pan, add the vegetables and vegetable mix, then pour the water again. This time cover it with a lid of the pressure cooker. Cook for about 35 - 40 minutes. The meat should be completely white and cooked and the carrots should be soft when you poke them with a fork.

While the soup is cooking, prepare the gnocchi:

Crack the egg into a cereal bowl. Smell it, to make sure it's fresh. Add a teaspoon of sunflower oil and a pinch of salt. Mix it all together with a fork, then add 8 - 10 teaspoons of flour. Add some water, and keep mixing with a fork, until you get a nice, thick and smooth consistency. Leave it in the fridge for about ten minutes, because they'll be easier to form that way.

When the soup is done, take out all the vegetables and meat, then pour it into a clean bowl. Taste it and add some water if you feel like it's too oily. Also, add more salt to taste. Turn on the heat and wait until it boils. Take a teaspoon and dip it into the soup, leaving it for about ten seconds, until it becomes hot. That will prevent the gnocchi to stick onto the spoon.

Form small chunks of gnocchi on the edge of the spoon, then dip them into the soup. Repeat the process until there's nothing left in the cereal bowl. They will rise to the surface within seconds. Let them cook for ten minutes.

You're done!

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