Roasted Chicken Soup Recipe
Petite Peas, Chicken Skin Gnocchi, Thyme Oil
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Ingredients
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Roasted Chicken and Broth
Chicken Skin Gnocchi
Vegetables & Finish
Thyme Oil
Garnish (optional)
Method
Roasted Chicken and Broth
- 1
Roast chicken
Preheat oven to 425°F (220°C). Pat the whole chicken dry inside and out. Season cavity lightly with 1 tsp kosher salt and a few cracks of pepper, place a halved onion and 2 thyme sprigs inside. Truss or tuck wings. Place chicken on a rack in a roasting pan skin-side up. Roast until skin is golden and an instant-read thermometer in the thickest part of the thigh reads 160–165°F (about 60–75 minutes depending on size). Reserve all rendered juices and any crisped skin — remove skin and set aside for the gnocchi and garnish. Let chicken rest 10–15 minutes, then remove meat from bones. Reserve carcass and bones for stock.
- 2
Make broth
Place the reserved carcass and bones into a large stockpot along with water (about 10 cups), chopped carrot, celery, halved onion, smashed garlic, remaining thyme sprigs, bay leaf, kosher salt (2 tbs) and peppercorns. Bring to a gentle simmer over medium heat, then reduce to low and simmer gently, uncovered, for 1.5–2 hours. Skim foam occasionally. Strain broth through a fine-mesh sieve into a clean pot or bowl, pressing solids to extract flavor. Discard solids. Taste broth and adjust seasoning with up to 1 tsp salt if needed. Keep warm.
- 3
Shred chicken
While broth simmers or after it’s strained, shred the roasted chicken meat into bite-sized pieces. Set aside 1–1.5 cups shredded chicken to be returned to the soup.
Chicken Skin Gnocchi
- 4
Render and crisp the skin
Place the diced reserved chicken skin (about 6 oz) in a cold skillet over medium-low heat. Slowly render the fat, stirring occasionally, until the skin becomes crisp and golden and fat is released, about 10–12 minutes. Remove crisped skin pieces with a slotted spoon and drain on paper towels. Reserve 2 tbs of the rendered fat (cooled) for the gnocchi dough and extra for sautéing if desired.
- 5
Make gnocchi dough
In a mixing bowl, combine the ricotta (1 cup), beaten egg, 1 tbs grated Parmesan, 1 tsp sea salt, and 1 tsp black pepper. Stir to combine. Fold in 2 tablespoons of the reserved cooled chicken fat. Gradually add the flour, folding gently until a soft, slightly sticky dough forms — you may not need the full cup. The dough should be cohesive and hold its shape. If too wet, add up to 2–3 tbs more flour. Chill the dough 10 minutes to firm slightly (optional).
- 6
Shape gnocchi
Lightly flour your work surface. Portion dough into small logs and cut into 3/4–1 inch pieces to form gnocchi. Roll each piece gently between your palms or on a floured surface to smooth. Optionally press lightly with a fork for ridges. Keep gnocchi dusted with flour to prevent sticking.
- 7
Cook gnocchi
Bring a medium pot of salted water to a gentle boil. Cook gnocchi in batches: when they float, let them cook for 30–60 seconds more to set, then remove with a slotted spoon and transfer to a tray. Alternatively, pan-sear cooked gnocchi in a skillet with 1–2 tbs reserved chicken fat until lightly golden and crisp on the outside for extra texture.
Vegetables & Finish
- 8
Prepare peas and carrots
If using frozen petite peas, briefly blanch in boiling water for 1 minute then plunge into ice water to preserve color; if fresh, blanch 1–2 minutes. If using baby carrot coins, blanch until just tender, about 2–3 minutes. Drain and set aside.
- 9
Assemble soup
Bring the strained warm broth to a gentle simmer. Add the shredded roasted chicken and blanched peas and carrots to the broth and simmer 2–3 minutes to heat through. Taste and adjust seasoning with 1 tsp salt and 1/2 tsp pepper as needed. Add 1 tsp lemon juice and 1 tsp chopped fresh thyme leaves, stir to combine.
- 10
Finish with gnocchi
Ladle soup into warmed bowls. Add a portion of the cooked chicken skin gnocchi to each bowl (about 8–10 pieces per serving). Scatter a few crisped chicken skin pieces on top if using for extra crunch.
Thyme Oil & Garnish
- 11
Make thyme oil
In a small saucepan, combine 1/2 cup neutral oil and 6 thyme sprigs. Warm gently over low heat until the oil reaches 170–180°F (do not let it smoke), then remove from heat and let steep for 10 minutes. Remove thyme sprigs, strain the oil into a small bowl, stir in 1 tsp lemon zest and 1/4 tsp salt. Cool slightly. The oil can be made ahead and refrigerated for up to 3 days; warm lightly before using.
- 12