Description
‘Marry Me’ Tuscan Chicken Gnocchi Soup is a creamy, flavorful comfort food that combines shredded organic chicken, tender potato gnocchi, sundried tomatoes, and kale in a rich Tuscan-spiced broth. Finished with freshly grated Parmesan and a squeeze of lemon, this soup is perfect for cozy dinners and pairs wonderfully with homemade Texas Toast Garlic Bread.
Ingredients
Units
Scale
Chicken
- 2 cups cooked + shredded organic chicken breasts
Soup
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 (16 oz.) package potato gnocchi, homemade or store-bought
- 4 garlic cloves, minced
- 4 cups organic chicken stock
- 3 tablespoons organic all-purpose flour
- 1 1/2 tablespoons Tuscan Marry Me blend (see Notes for homemade blend)
- 1 teaspoon sea salt
- 5-6 organic sundried tomatoes
- 1 tablespoon organic tomato paste
- 1 1/2 cups organic heavy cream
- 3 tablespoons cooking white wine (or substitute chicken stock)
- 1/2 lemon, freshly-squeezed
- 1 cup chopped organic kale, frozen or fresh
- 1 cup freshly-grated Parmesan cheese
- 1-2 cups tomatoes, optional (can use roasted herb tomatoes)
Side Dish
- 1 homemade Texas Toast Garlic Bread
Instructions
- Prepare the shredded chicken: Shred your cooked organic chicken breasts using your preferred method or follow an easy shredded chicken recipe. Set aside until ready to use.
- Sauté aromatics and build base: Heat butter and olive oil in a medium-sized Dutch oven over medium-high heat. Once butter is melted and oil is hot, add minced garlic and sauté until fragrant, about 1-2 minutes. Stir in sundried tomatoes and tomato paste until well combined.
- Create roux and add spices: Sprinkle in the flour, Tuscan Marry Me blend, and sea salt, whisking constantly to combine and form a smooth base without lumps.
- Cook gnocchi slightly: Add the potato gnocchi to the pot and lightly sauté until slightly seared and a bit crisp, approximately 1-2 minutes, stirring gently to avoid sticking.
- Combine liquids: Reduce heat to medium-low. Slowly pour in the heavy cream, chicken stock, freshly squeezed lemon juice, and cooking white wine, stirring frequently to blend everything smoothly and avoid lumps.
- Add chicken, kale, and optional tomatoes: Stir in the shredded chicken and chopped kale until evenly distributed. If using additional tomatoes, add them at this stage.
- Simmer to cook gnocchi: Let the soup simmer gently for 10-12 minutes, or until the gnocchi floats to the top and becomes tender and fully cooked through.
- Finish with cheese and seasoning: Stir in the freshly grated Parmesan cheese and let it melt into the soup, creating a creamy texture. Simmer for another 1-2 minutes.
- Serve: Remove from heat and discard any bay leaves if used. Ladle the soup into bowls and serve immediately with Homemade Texas Toast Garlic Bread or a side salad.
Notes
- Storage: Store leftovers in a tightly sealed container in the refrigerator for 2-3 days for best freshness. Soup can be frozen for 4-6 months. Thaw in refrigerator overnight before reheating on stovetop.
- Spices/Herbs: The recipe is bold in flavor; adjust Tuscan blend amounts to suit your taste if desired.
- Homemade Gnocchi: For a scratch-made version, follow an authentic gnocchi recipe for best results.
- Gluten-Free Option: Use gluten-free gnocchi and ensure chicken stock, flour, and bread substitutes are gluten-free.
- Vegan Option: Omit chicken, use vegan butter, substitute heavy cream with full-fat coconut cream or milk, use a vegan gnocchi, replace chicken stock with vegetable stock, and use nutritional yeast or dairy-free cheese for Parmesan.
- Tuscan Seasoning Storage: Store leftover Tuscan blend seasoning in airtight jar or ziplock bag for future use or garnish.
- Greens Variations: Substitute kale with spinach, broccolini, bok choy, collards, or asparagus for different flavor profiles.
- Homemade Tuscan Blend Recipe: 1 tablespoon smoked paprika, 2 teaspoons dried parsley, 2 teaspoons dried basil, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, ½ teaspoon dried rosemary, plus 2 bay leaves.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
