Description
A comforting and creamy Chicken Gnocchi Soup recipe that is perfect for a cozy night in. This hearty soup is packed with tender chicken, pillowy gnocchi, and flavorful vegetables in a rich, savory broth. Easy to make and even easier to enjoy!
Ingredients
Units
Scale
For the Soup:
- 5 tablespoons butter, divided (regular 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 teaspoon 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 and sauté garlic, onion, carrots, and celery until softened.
- Broth: Add remaining butter, then flour, and gradually whisk in chicken broth until combined.
- Chicken: Simmer chicken thighs until fully cooked, shred, and return to pot with Nutpods, bay leaf, salt, pepper, thyme, peas, and gnocchi.
- Cook: Simmer covered until gnocchi is cooked through.
- Taste: Adjust seasoning if needed. Serve hot with bread.
Notes
- Dairy-Free: Use olive oil and coconut milk for a dairy-free version.
- Gluten-Free: Use gluten-free flour and gnocchi for a gluten-free option.
- Storage: Store leftovers in the refrigerator for up to 3 days.
- Extra Creamy: Adjust broth and cream ratio for a creamier soup.
- Add-ins: Add fresh spinach for extra greens.
- Gnocchi: Store-bought gnocchi works well in this recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 870mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg
