Roasted Chicken & Gnocchi Soup


1 Whole Chicken

4 Tbsp. Drizzle Tuscan Herb Olive Oil

Kosher Salt and Black Pepper

3 tbsp. Poultry Sprinkle

3 cups carrots, diced

2 cups celery, diced

3 cups, onions

2 tbsp. Garlic

2 cups, English Peas

2 cups, fresh corn

1 cup diced zucchini

6 cups Chicken Stock

¼ cup Drizzle Tuscan Herb Olive Oil

1 tbsp. sage, chopped

Kosher Salt and Black Pepper

¼ parsley, chopped



First rub the chicken with Drizzle Tuscan Herb Olive Oil, Poultry Sprinkle salt and pepper. Coat well. Roast at 350 degrees for about 1 hour and 15 minutes. Let cool and pick meat.


In a saucepot, sauté onions and garlic until translucent. Set aside, cool.

In a crockpot add all ingredients, and set on medium for 1-1/2 hours. Add Chicken meat and Parisienne Gnocchi (see next recipe) back in to crockpot 25 minutes before serving.


Parisienne Gnocchi



1 1/2 cups water

12 tablespoons (6 ounces) unsalted butter

¼ cup Drizzle Tuscan Herb Olive Oil

1 tablespoon plus 1-teaspoon kosher salt

2 cups all-purpose flour, sifted

2 tablespoons Dijon mustard

1-tablespoon chervil, chopped

1-tablespoon chives, chopped

1-tablespoon parsley, chopped

1-tablespoon tarragon, chopped

1 cup loosely packed shredded Parmesan

5 to 6 large eggs



In a medium saucepot bring the butter, salt, Drizzle Tuscan Herb Olive Oil, and water to a simmering boil. Once it comes up to a boil, bring off the heat and add the flour all at once. Stir the mixture until it all comes and forms a ball.


Add herbs, add eggs one at a time and fully incorporated.

Set aside for 20 minutes.


Bring a pot of hot water up to a boil. Place the mixture into a piping bag with a plain tip. Pipe into the water and cut to 1 inch dumplings.


When they float they are ready. Cool down until needed for soup.


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