Creamy Chicken and Kale Gnocchi Soup
Creamy and delicious Chicken Gnocchi Soup is a hearty blend of chicken, vegetables and gnocchi, all simmered together to perfection. This soup needs just one pot and can be ready in just about 30 minutes!
Servings: 8 servings
Ingredients
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breasts chopped into bite-sized pieces
- Kosher salt and pepper to taste
- 1 medium onion finely chopped
- 3 medium carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic pressed
- 2 tsp dried thyme
- 6 cups low-sodium chicken stock
- 1/4 cup cornstarch
- 2 cups almond milk
- 1 lb package gnocchi
- 2 cups chopped and packed kale
Instructions
- Heat the oil in a large dutch oven or soup pot over medium-high heat. Add the chicken and cook until no longer pink, then season with salt and pepper.
- Stir in the onion, carrots, celery, garlic, and thyme. Sauté, stirring frequently, for 3-4 minutes. Add the stock and bring it to a boil.
- Meanwhile, in a small bowl, whisk the cornstarch with 1/2 cup almond milk, until smooth. Pour this mixture over the rest of the almond milk and whisk to combine. Stir the almond mixture into the soup. Simmer over medium-low heat for 12 minutes.
- Over the last 2 minutes, stir in the gnocchi and kale.
Notes
Storage
Chicken Gnocchi Soup is best the same day it’s made. When stored, the gnocchi absorbs liquid and can become overly soft and mushy. However, if you do have leftovers, store them in an airtight container and refrigerate them for up to 3 days. You may want to add in a bit more stock when reheating leftovers.
The gnocchi continues to take on liquid as it sits, so this soup isn’t a great candidate for freezing and thawing.
Nutrition
Serving: 1serving | Calories: 248kcal | Carbohydrates: 31g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 710mg | Potassium: 524mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5526IU | Vitamin C: 19mg | Calcium: 158mg | Iron: 3mg