I’ve been seriously into soup this winter. Perhaps it’s the specter of illness, or maybe the isolation–or even the string of sub-zero nights we’ve had. But serving up a steaming bowl of soup with a slab of bread sure sounds good!
The soup is based on one from the Savory Moments blog and reminds me a lot of a richer chicken noodle soup—but with gnocchi. Now for true confessions, I am one of three people in the world who don’t really like chicken soup. But this variation was delicious!
I like the toothsome feel of the gnocchi—and the fact that I didn’t have to chase slippery noodles all over the bowl. I also liked the extra veggies and the creaminess of the broth. So I guess I’m a convert!
How to Prepare Chicken Gnocchi Kale Soup
You start by sauteeing the vegetables
then add chicken, herbs and flour
Top with chicken broth and half and half
Add gnocchi and cook per package directions.
How to Serve Chicken Gnocchi Kale Soup
I like to prepare soups ahead of time. This make serving lunch or dinner super easy!
Then at meal time, I just add some nice whole grain bread, or half a grilled cheese sandwich if I feel ambitious. And if I really want to be healthy, adding a simple green salad (even right from a bag) will put the nutrition over the top!
I should have made Chicken Gnocchi Kale Soup in my enamel cast iron Dutch Oven. It goes from stove to table so beautifully that I even feel a little spoiled and fancy. I like feeling spoiled!
- 2 tablespoons olive oil
- 2 medium carrots, diced
- 2 celery ribs, chopped
- 1 medium yellow onion, chopped
- ½ teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 garlic cloves, minced
- 2 boneless skinless chicken breasts cut into 1-inch pieces (about 1 pound)
- 1 teaspoon dried parsley
- 1 Tablespoon Italian seasoning
- 4 cups chicken broth
- 1 cup half and half (or whole milk)
- 1/4 cup all-purpose flour
- 1 lb. package prepared gnocchi
- 1/4 lb. chopped kale
- freshly grated Parmesan cheese, for serving, optional
In a large soup pot or Dutch oven, heat the oil over medium heat. Add the carrots, celery, onion, salt and pepper. Stir well and cook until the onions begin to turn translucent, 8-10 minutes, then stir in the garlic. Cook for another minute or two.
Add in the chicken, parsley, and Italian seasoning. Continue to cook until the chicken is browned and cooked through, about 7-8 minutes. Then stir in the flour and cook for a minute or two.
Slowly add the chicken broth, stirring to incorporate the flour. Add the half and half.
Let the soup come to a boil and reduce to a simmer. Cook, stirring occasionally, until the soup thickens.
Stir the gnocchi into the pot and cook per package directions. When gnocchi is done, stir in the kale and simmer until tender. Serve hot topped with grated Parmesan cheese, if desired.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 74mgSodium: 898mgCarbohydrates: 43gFiber: 3gSugar: 5gProtein: 21g
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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