Gnocchi Lemon Chicken Soup

Chef Stephen Barrett stops by the YMA kitchen to share his recipe for gnocchi lemon chicken soup.

Serves four.

Total time: 30 minutes.

Ingredients

• 2 litres of chicken stock
• 2 cups of cooked and chopped chicken
• 2 lemons
• 454 gm of gnocchi
• 3 egg yolks
• 3 cloves of garlic, minced
• 1 tbsp of olive oil
• 1 shallot, diced
• 1 bunch of fresh or 1 tbsp of dried dill
• Salt and pepper to taste

Instructions

1. Heat a large pot or Dutch oven to medium. Add 1 tbsp of olive oil and add three cloves of minced garlic and one diced shallot and cook for two to three minutes, or until fragrant.
2. Add gnocchi and allow to brown for two minutes.
3. Add 2 litres of chicken stock and cook for two minutes.
4. Add chopped chicken.
5. In a separate dish, whisk together lemon juice and egg yolks until combined.
6. Gently whisk liquid into soup.
7. Add lemon zest and dill to garnish.
8. Season with salt and pepper to taste.

Enjoy!