Chicken Gnocchi Soup
Chicken Gnocchi Soup - a delicious, creamy chicken gnocchi recipe that is perfect a cozy night in! Made with simple, real ingredients!
Ingredients
- 5 tablespoon butter divided (reg. or dairy-free)
- 1 tablespoon garlic minced
- 1 small yellow onion diced
- 1-2 medium/large carrots peeled and sliced
- 1-2 celery stalks sliced
- 1/3 cup all-purpose flour
- 4-5 cups chicken broth
- 1 pound boneless skinless chicken thighs or chicken breasts*
- 1/2 cup unsweetened/unflavored Nutpods OR heavy cream
- 1 bay leaf
- 1 teaspoons kosher salt more to taste
- 1/8 teaspoon ground black pepper
- 2-3 fresh thyme sprigs
- 1 cup frozen peas
- 16 oz gnocchi
Instructions
- Sauté Veggies: Add 2 tablespoons butter to a large Dutch Oven (I used a 5.5qt) and bring to medium-high heat. Let butter melt and swirl to coat the pan. Add garlic and onion. Move around the pan until they soften, approx. 1-2 minutes. Add carrots and celery and sauté for 2-3 minutes.
- Broth: Add the remaining 3 tablespoons of butter and let melt. Add flour and stir to coat the vegetables. Keeping the heat at medium-high slowly add the chicken broth approx. 1/4 cup at a time and use a whisk to stir and combine. Continue adding a little chicken broth and whisking until all the chicken broth has been added.
- Chicken: Add the chicken thighs and cover. Let simmer 10-15 minutes or until chicken is fully cooked. Remove chicken from the pot and place on a plate. Shred with two forks and return to the pot along with the Nutpods, bay leaf, salt, pepper, thyme, frozen peas and gnocchi.
- Cook: Stir and then cover. Let gently simmer 8-10 minutes or until gnocchi is fully cooked.
- Taste: Taste soup and add any additional salt or pepper, as needed. Serve with crusty bread and enjoy!
- Serve: Serve immediately crusty bread, garlic breadsticks or grilled bread.
Notes
- Dairy-Free: to make this dairy-free use olive oil and coconut milk.
- Gluten-Free: to make this gluten-free use gluten-free flour and gluten-free gnocchi.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Extra Creamy: if you are wanting an extra Creamy Gnocchi Soup you can use a 1/2 cup less of chicken broth and use a 1/2 cup more of heavy cream (or whole milk).
- Add-ins: feel free to add in a handful of fresh spinach.
- Gnocchi: I recommend using simply store-bought gnocchi (potato gnocchi) but feel free to use homemade if you prefer.
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