Chicken Gnocchi Soup
User Reviews
5
Chicken Gnocchi Soup
Description
Chicken pieces are browned first in olive oil and set aside, then vegetables and herbs are sautéed until tender to build the base flavor. Chicken stock is added and simmered briefly before returning the chicken with fresh gnocchi, which cooks until it floats, indicating doneness. A slurry of almond milk and gluten-free flour thickens the broth while adding a creamy component without dairy. Frozen peas and green beans with Parmesan cheese complete the soup, enriching it with color, texture, and savory depth.
The soup’s texture balances soft gnocchi and tender chicken with slightly crisp vegetables, and the herbs contribute freshness. It suits a main meal or a substantial starter on cooler days, providing warmth and richness.
Vegetable substitutions and protein swaps are possible, such as chickpeas for vegetarians or cauliflower gnocchi for variation. Adjusting ingredient sizes ensures even cooking and consistent texture throughout.
The soup stores well refrigerated and can be reheated gently to preserve the gnocchi’s texture. Using homemade chicken stock is encouraged for added flavor, and seasoning should be adjusted to taste.
Ingredients
- 1½ tbsp olive oil divided
- 12 oz skinless boneless chicken breast, cut into bite-size pieces
- salt to taste, Kosher
- black pepper to taste, Kosher
- 1 large red onion chopped
- 2-3 celery chopped, stalks
- 3 medium carrot peeled and chopped
- 1 tbsp rosemary chopped, fresh
- 1 tbsp thyme chopped, fresh
- 5 cups chicken stock unsalted
- 8 oz gnocchi fresh
- ½ cup almond milk or any other milk
- 3 tbsp gluten free flour or wheat flour
- 1 cup green peas frozen
- 2 cups Green bean frozen, or canned, chopped
- ½ cup Parmesan Cheese ground
Instructions
- Heat half of the oil in a large Dutch oven over medium heat.
- Add in the chicken and season with salt and pepper. Cook undisturbed for 2-3 minutes, then stir and continue to cook for 2-3 minutes more, until nicely browned. Set aside on a plate, and cover to keep warm.
- Add remaining oil to the pot and sauté the onions, celery, carrots and chopped herbs, stirring occasionally.
- Once the veggies are tender, add the stock and bring to a boil, stirring all the way through the bottom of the pot to remove any brown bits. Reduce the heat and simmer for 5 minutes.
- Return the chicken and stir in the fresh gnocchi. Allow the gnocchi to cook for 2-3 minutes, or until they start to float to the surface.
- Meanwhile, in a small bowl whisk the flour and almond milk until smooth and fully incorporated.
- Add the almond mixture together with the peas, green beans, ground parmesan to the soup; stir to combine. Simmer the soup for 10 minutes more, until hot and slightly thickened.
- Season with salt and pepper to your taste.
Notes
- You can substitute or add vegetables like frozen corn, baby spinach, or zucchini for variety. Cut all vegetables to similar sizes for even cooking.
- If fresh gnocchi is unavailable, gluten-free pasta or cauliflower gnocchi can be substituted, adjusting cooking times accordingly.
- Almond milk can be swapped with other plant-based milks like coconut milk to vary flavor and creaminess.
- Proteins can be replaced with alternatives such as chick’n, chickpeas, or other preferred options for vegetarian versions.
- Homemade chicken stock enhances flavor but store-bought stock is acceptable.
- Season the soup to taste before serving to balance flavors appropriately.
- The soup reheats well; reheat gently to maintain gnocchi texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 6servings | |
| Calories | 292kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 22g | 44% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 60mg | 20% |
| Sodium | 473mg | 20% |
| Potassium | 591mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 5739IU | 115% |
| Vitamin C | 21mg | 23% |
| Calcium | 190mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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