• Katherine Arthurs

Roasted Chicken & Leek Soup with Brown Butter Cauliflower Gnocchi

This soup is the most popular soup that I make from scratch in our house. My kids crave the broth - I mean who doesn't love nutritious bone broth with coconut milk and herbs! I love it just the same but also love that its an easy soup to prepare.


Roasted Chicken will always have a special place in my heart and stomach. I mean who doesn't love crispy salty skin with tender moist white meat...ok, I could go on. Oh, plus your house smells amazing. Leeks, carrots and dried thyme are staples in our house - leeks are a great way to use "onions" in a dish without crying, carrots don't need an explanation and dried thyme is my most used dried herb. I order it in bulk.


Don't want to roast your own chicken? Just buy a rotisserie one from the grocery store. Pick the meat off the bone and pour any liquid in the pot!


Enough talk - let's make this soup!



Roasted Chicken & Leek Soup with Brown Butter Cauliflower Gnocchi


1 whole chicken, neck and guts removed

2 tablespoons olive oil, divided

4 tablespoons butter, divided

1 teaspoon salt & 1/2 teaspoon pepper

2 large leeks (or 4 small), chopped and cleaned

2 large carrots, cut in half length ways and then chopped

1 heaping tablespoon dried thyme

1 quart chicken bone broth (I used this kind)

1 13.5 oz can full fat coconut milk

1 package cauliflower gnocchi (I used Trader Joe's)

*to garnish: 1 small bunch fresh parsley, chopped


Preheat oven to 425. Using a glass baking rimmed baking dish, add the raw whole chicken. Drizzle with 1 tablespoon olive oil and sprinkle liberally with salt & pepper. Add 1 tablespoon of butter to the top. Roast for 75 minutes.


Meanwhile, heat a heavy stock pot over medium heat. Add 1 tablespoon olive oil, 2 tablespoons butter, leeks, carrots and dried thyme. Saute for 6-8 minutes or until the leeks are softened and the moisture is gone. Add the bone broth and coconut milk.


Once the chicken is finished cooking. Let it cool. Remove all the meat (don't add any bones or skin to the pot of soup) and add to the pot. Make sure to pour all the pan drippings in the pot too - sooo tasty!


Cook the gnocchi per the package. I boiled mine for 5 minutes. Heat a small saute pan over high heat with remaining 1 tablespoon of butter. Add cooked gnocchi and brown on both sides.


Serve into individual bowls, top with gnocchi and chopped parsley. Enjoy!


**Don't want to use coconut milk? Substitute half & half, cream, milk or just add more bone broth.