Description
A hearty and flavorful soup that combines tender chicken, pillowy gnocchi, and a creamy garlic-infused broth—perfect for cozy evenings!
Ingredients
Scale
For the Soup:
- 1 (16 oz.) package potato gnocchi (homemade or store-bought)
- 2 cups shredded cooked chicken breasts
- 2 tablespoons unsalted butter
- 6–8 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.
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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.
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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.
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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.
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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.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 400kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg