Chicken Gnocchi Soup Recipe
Chicken Gnocchi Soup - a delicious, creamy chicken gnocchi recipe that is perfect a cozy night in! Made with simple, real ingredients!
Ingredients
- 5 tablespoons butter divided (reg. or dairy-free)
- 1 yellow onion diced
- 1 tablespoon garlic minced
- 1-2 carrots peeled and sliced
- 1-2 celery stalks sliced
- ⅓ cup all-purpose flour
- 4-5 cups chicken broth
- 1 pound boneless, skinless chicken thighs or chicken breasts*
- 16 ounces gnocchi
- 1 cup frozen peas
- ½ cup Nutpods unsweetened/unflavored dairy-free creamer OR heavy cream
- 2-3 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoons kosher salt more to taste
- ⅛ teaspoon ground black pepper
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 onion and 1 tablespoon garlic. 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 ⅓ cup all-purpose flour and stir to coat the vegetables. Keeping the heat at medium-high slowly add 4-5 cups 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 1 pound boneless, skinless 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 16 ounces gnocchi, 1 cup frozen peas, ½ cup Nutpods unsweetened/unflavored dairy-free creamer, 2-3 sprigs fresh thyme, 1 bay leaf, 1 teaspoons kosher salt, and ⅛ teaspoon ground black pepper.
- 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 easy 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.
Nutrition
Calories: 235kcal | Carbohydrates: 25g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 834mg | Potassium: 234mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1332IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 3mg
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