To make croutons: preheat oven to 325°F
Place bread cubes in a single layer on a baking sheet. Bake 20 minutes. Let cool, set aside.
To make the soup:
In a large pot or stock pot pour in water, chicken stock, boullion cube, add carrots, onion, potato, celery, kale, sweet pepper, basil, rosemary, ginger, garlic, chives, salt and pepper.
Bring to a boil. And slow boil for 1 1/2 hours.
Add water as needed.
Add chicken (breading and all). Slow boil another half hour or untiol veggies are tender but slightly firm.
Add minimal water as needed.
Add gnocci and cook until its done. Do not add anymore water, you want it to thicken up now.
Wisk eggs in a bowl.
Slowly stir eggs into soup.
Bring to a boil and then immedietly remove from heat.
Pour soup into serving bowls. Top with rye croutons and shredded cheese of choice. (I used colby jack)
Serve hot and enjoy!
If you use canned chicken stock/broth, go for low or no sodium.
