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Creamy Garlic Chicken Gnocchi Soup

Creamy Garlic Chicken Gnocchi Soup for Ultimate Cozy Nights

This Creamy Garlic Chicken Gnocchi Soup is your ultimate comfort dish for chilly nights, offering rich flavors in a quick and customizable recipe.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Unsalted Butter Can be replaced with olive oil for a dairy-free alternative.
  • 4 cloves Garlic Minced, use fresh for best flavor.
  • 2 cups Shredded Chicken Breasts Can be swapped with tofu for a vegan option.
  • 2 cups Potato Gnocchi Store-bought for convenience.
For Thickening and Flavor
  • 1/4 cup All-Purpose Flour Use gluten-free flour for a GF version.
  • 1 tablespoon 'On Everything All-Purpose Blend' Can substitute with garlic powder, oregano, thyme, parsley, salt, and pepper.
  • 1 teaspoon Sea Salt
For the Broth and Creaminess
  • 4 cups Organic Chicken Stock/Broth Vegetable broth for a vegan version.
  • 1 cup Organic Heavy Cream Coconut cream for a dairy-free alternative.
For the Greens and Finishing Touches
  • 2 cups Organic Kale Can swap with spinach or other greens.
  • 1/2 cup Freshly-Grated Parmesan Cheese Can replace with vegan cheese for a non-dairy option.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a Dutch oven, melt 2 tablespoons of unsalted butter over medium-high heat until bubbly. Add 4 minced garlic cloves, sautéing for about 1-2 minutes until fragrant. Stir in 1/4 cup of all-purpose flour and 1 tablespoon of 'On Everything All-Purpose Blend,' cooking for an additional minute to form a roux that is lightly golden.
  2. Gradually pour in 4 cups of organic chicken stock while whisking continuously, ensuring there are no lumps. Bring the mixture to a gentle simmer as it thickens, which should take about 5 minutes. Once the broth reaches a creamy consistency, stir in 1 cup of organic heavy cream and let it simmer for another 2-3 minutes.
  3. Add 2 cups of potato gnocchi, 2 cups of chopped fresh kale, and 2 cups of shredded chicken to the pot. Stir well to combine all the ingredients and cook for 10-12 minutes until they float to the surface and are tender.
  4. Once the gnocchi are cooked, stir in 1/2 cup of freshly-grated Parmesan cheese, mixing until melted and creamy. Allow the soup to simmer for an additional 1-2 minutes.
  5. Remove the soup from heat and ladle it into warm bowls. Serve immediately with crusty bread or a fresh salad on the side.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

This soup can be stored in the refrigerator for 2-3 days. Reheat with a splash of additional broth for creaminess.

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