Creamy Garlic Chicken Gnocchi Soup
If you're a soup lover, then you've got to make this Creamy Garlic Chicken Gnocchi Soup that comes jam-packed with a ton of flavor and texture!
Servings: 4 servings
Calories: 627kcal
Ingredients
SOUP:
- 1 (16 oz.) package potato gnocchi, homemade or store-bought (I like to use Delallo foods)
- 2 cups shredded cooked chicken breasts
- 2 Tbsps unsalted butter
- 6-8 garlic cloves, minced
- 4 Tbsps organic all-purpose flour
- 2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes)
- 1 teaspoon sea salt
- 5 cups organic chicken stock/broth
- 1 ½ cups organic heavy cream
- 2 cups organic kale, de-stemmed + chopped
- 1 cup freshly-grated parmesan cheese
Instructions
TO MAKE THE SOUP:
- In a medium-sized dutch oven pot over medium high-heat, add the butter. Once heated and the butter has melted, add the minced garlic and sauté until fragrant, about 1-2 minutes. Add the flour and All-Purpose Blend, and salt, stirring until combined.
- Add in the chicken stock, stirring frequently to avoid lumping until thickened. Add in the heavy cream, chopped kale, shredded chicken, and gnocchi, stirring to combine. Let everything simmer for about 10-12 minutes or until the gnocchi is fully cooked through, floats to the top, and tender.
- Add in the grated parmesan, stirring until cheese has melted and the soup becomes creamy. Simmer for another 1-2 minutes.
- Remove from heat, and serve immediately into prepared bowl(s), top with a side of bread or salad, if desired.
- Bon Appetit!
Notes
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
- HOMEMADE GNOCCHI: To see how to make your own gnocchi, see my post for details!
- GLUTEN-FREE OPTION: To make this soup GF-friendly, simply substitute the gnocchi with a gluten-free version and ensure that other ingredients are GF-friendly and you use GF bread on the side, if using.
- VEGAN OPTION: To make this soup vegan, be sure to omit the chicken and substitute the butter with vegan butter, heavy cream with full-fat coconut cream/milk, gnocchi with a vegan-friendly version, chicken stock with veggie stock, and cheese with nutritional yeast and/or dairy-free cheese shreds.
- EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy Garlic Chicken Gnocchi Soup. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more.
- HOMEMADE ALL-PURPOSE BLEND: 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley.
Nutrition
Calories: 627kcal | Carbohydrates: 16g | Protein: 34g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 197mg | Sodium: 1115mg | Potassium: 490mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5126IU | Vitamin C: 35mg | Calcium: 408mg | Iron: 3mg