1.75 t 2 lbs chicken breast. If you use dark meat you will need this amount once pulled from the thighs. If using thighs you will cook the meat and cut into 1 cm pieces. If using chicken breast cut (raw) into 1 cm pieces.
64 oz organic chicken bone broth… the best is from the flavorchef.com
1 medium turnip organic (peel and cut into 1 cm cubes)
2 to 3 ribs of organic celery cut into 1/4 wide pieces
3 medium organic carrots peeled and cut into discs about 1/4 wide. If they are large in diameter (cut in half)
1 small organic red pepper cut into 1 cm pieces
1 large organic red onion cut into 1 cm pieces
1 cup of organic peas (hold until the end)
1.5 tbsp organic tarragon
1 tbsp organic parsley
1 TBSP butter (or use olive oil)
sea salt and pepper
6 cloves of minced garlic
1 package of gluten free potato gnocchi..if you don’t want to use this just add more vegetables
1.25 TBSP organic potato starch arrowroot starch whisk with 1/3 cup cold water
In large dutch oven or soup pot use butter,garlic, onions and white meat chicken and brown the chicken on all sides on medium heat(do not cook all the way). Use salt and pepper directly on the chicken before you cook
Add all ingredients except for the peas and gnocchi and roux. Make sure you add enough broth to cover above the vegetables. I prefer mine to be more “chunky” but some people like more broth. Bring to a boil then cover and continue cooking on low to medium heat for approximately 2 hours. You will likely need to skim the top. About 30 minutes before it’s done add in the roux and stir thoroughly.
Add peas and gnocchi last for about 10 minutes. Gnocchi is cooked when it floats to the top.
Can also use a slow cooker which will be 3 hours on high. Brown the meat first and then add ingredients into crock pot as done above.
