What do you make when you're sick and just want something comforting? Chicken soup always wins. Going gluten-free can be a little tricky, but the secret is gluten-free gnocchi. Unlike most gluten-free pastas, it holds its shape beautifully and doesn't turn to mush the minute it hits the broth.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 lb bone in, skin-on chicken thighs (optional, but made a huge difference. If you don't want to remove the skin and bones then just do 2lbs boneless skinless thighs.)
• 2 tbsp butter
  
• 1 large sweet yellow onion, diced
• 4 carrots, sliced
• 4 celery stalks, sliced
• 5 garlic cloves, minced
• 16.9 oz Kettle & Fire Chicken Bone Broth
• 32 oz Swanson Chicken Broth
• 2 bay leaves
• 1 tsp dried thyme
• ½ tsp dried sage
• ¼ tsp dried rosemary, crushed between your fingers
• ¼ tsp oregano
• ¼ tsp black pepper
  
• Salt, to taste
• 1 (1.1 lb) package De Cecco Gluten-Free Gnocchi
• Fresh parsley, chopped (optional garnish)

Directions

1. Heat a large Dutch oven or soup pot over medium-high heat and add half the butter.
2. Add the chicken thighs skin-side down and brown for about 5 minutes, until the skin is deep golden. Flip and cook another 1-2 minutes. Remove the chicken and set aside.
3. Add the other half of the butter and allow it to melt.
4. Add the onion, carrots, and celery. Coat veggies in butter. Cook for 8–10 minutes, stirring occasionally, until softened. Lightly salt and pepper.
5. Stir in the garlic and cook for 30 seconds, until fragrant.
6. Return the chicken to the pot. Mix up the chicken with the vegetables. 
7. Add the thyme, sage, rosemary, pepper, and a pinch of salt.
8. Pour in the bone broth and chicken broth. Set the 2 bay leaves on top of the liquid.
   
9. Bring to a gentle boil, then reduce to a simmer. Cover partially and cook for 45 minutes, or until the chicken is very tender.
10. Remove the chicken. Discard the skin from the skin-on thighs and remove any meat from the bones. Shred the chicken with two forks and return it to the soup.
11. Simmer for 1 additional hour.  Taste test. Add very light sprinkles of salt to taste.
    
12. Remove the bay leaves.
13.  We partitioned the soup into what we were going to eat in a separate pot and brought it to a boil and then added 1/4 of the bag of gnocchi because we didn't want the gnocchi to absorb all the liquid of the soup overnight. If you're making this for a family just add all the gnocchi to the big pot. Add the gluten-free gnocchi and simmer for 2-3 minutes, or until the gnocchi are tender and begin to float. 
14. Stir in the fresh parsley. Taste and adjust the salt and pepper before serving.

Notes

• Browning the skin-on chicken first creates a rich, flavorful broth without needing extra ingredients.
• Chicken thighs stay much juicier than chicken breasts and don't dry out in soup.
• The combination of bone broth and regular chicken broth gives the soup a rich, homemade flavor without being overly heavy.

This is one of those soups that tastes even better the next day. It has a classic chicken soup flavor with a little extra richness from the browned skin-on thighs and bone broth.