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Creamy Garlic Chicken Gnocchi Soup

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A hearty and flavorful soup that combines tender chicken, pillowy gnocchi, and a creamy garlic-infused broth—perfect for cozy evenings!

Ingredients

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For the Soup:

  • 1 (16 oz.) package potato gnocchi (homemade or store-bought)
  • 2 cups shredded cooked chicken breasts
  • 2 tablespoons unsalted butter
  • 68 garlic cloves, minced
  • 4 tablespoons organic all-purpose flour
  • 2 teaspoons All-Purpose Blend (or a mix of garlic powder, onion powder, paprika, and dried herbs)
  • 1 teaspoon sea salt
  • 5 cups organic chicken stock/broth
  • 1½ cups organic heavy cream
  • 2 cups organic kale, de-stemmed and chopped
  • 1 cup freshly grated Parmesan cheese

Instructions

  • Sauté Aromatics:
    • Heat the butter in a medium-sized Dutch oven or large pot over medium-high heat.
    • Once melted, add the minced garlic and sauté for 1–2 minutes until fragrant.
  • Make the Base:
    • Stir in the flour, All-Purpose Blend, and sea salt. Cook for 1 minute, stirring constantly, to create a roux.
    • Gradually add the chicken stock, stirring frequently to prevent lumps. Cook until the mixture thickens slightly.
  • Add the Main Ingredients:
    • Stir in the heavy cream, kale, shredded chicken, and gnocchi.
    • Let the soup simmer for 10–12 minutes, stirring occasionally, until the gnocchi is fully cooked (it will float to the top) and tender.
  • Add Cheese and Final Touch:
    • Stir in the grated Parmesan cheese until fully melted and the soup becomes creamy.
    • Simmer for another 1–2 minutes.
  • Serve:
    • Remove from heat and ladle the soup into bowls.
    • Serve immediately with crusty bread or a side salad, if desired.

Notes

  • Storage: Leftover soup can be stored in an airtight container in the refrigerator for 2–3 days.
  • Adjust Flavors: Feel free to adjust the amount of garlic and seasoning based on your preferences.
  • Gluten-Free Option: Use gluten-free gnocchi and flour for a celiac-friendly version.

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