Chicken Gnocchi Soup
User Reviews
5
Chicken Gnocchi Soup
Description
Chicken Gnocchi Soup centers on the combination of freshly prepared gnocchi and marinated chicken thighs simmered with shredded carrots and fresh spinach. The gnocchi dough is created by mixing potato flakes, flour, and water, rolled and shaped into small pieces that are boiled until they float. Meanwhile, chicken thighs are seasoned with salt, garlic powder, and sesame oil, offering a savory base with more tender texture than breast meat.
The broth is thickened using a milk and flour mixture, which creates a creamy soup base. The addition of fresh spinach near the end preserves its vibrant color and delicate texture, while shredded carrots provide slight sweetness and body. Salt is added to taste, with black pepper optional for gentle spice.
This soup serves well as a hearty lunch or dinner, combining the comforting chew of gnocchi with the richness of the creamy broth and tender chicken. It can be adapted for increased creaminess by incorporating heavy cream alongside milk. Preparing the components separately before combining helps retain texture and ensures the gnocchi hold their shape in the soup.
Ingredients
- 4.5 cups water
- 1.5 cups carrot shredded
- 3 cups spinach (5 oz)
- 1&¾ teaspoons salt (Remember add salt to your taste)
- Sprinkle black pepper (Optional)
Marinated Chicken:
- 3 pieces chicken thighs (Boneless and skinless)
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon sesame oil (You can use vegetable oil)
Homemade Gnocchi:
- 1 cup potato flakes
- 1 cup all-purpose flour
- 1 cup water
Milk Flour Mixture:
- 1.5 cups milk If your want the soup creamier, use 1 cup of milk and ½ of heavy whipping cream instead 1.5 cups of milk, 2% fat
- ½ cup all-purpose flour
Instructions
- Wash, remove excess fat and dice 3 pieces of boneless and skinless chicken thighs.
- Put the cut chicken thighs into a bowl, add ¼ teaspoon of salt, ½ teaspoon of garlic powder and 1 teaspoon of sesame oil. (You can use vegetable oil.) Mix it well and let it marinate for at least 15 minutes before cooking.
- In the meanwhile, put 1 cup of potato flakes and 1 cup of all purpose flour into a bowl. Then, mix it well.
- Next, pour 1 cup of water over the flour mixture in step 3. Slowly mix and knead the dough until it is not too sticky.
- Roll the flour dough into a long shape, then take a small piece and roll it into a ball. (You can use a fork to press the gnocchi to make it prettier.)
- Pour 3 cups of water into a pot. Turn on medium high fire.
- Slowly put the gnocchi into the water. (Don't need to wait until the water is boiling.) Let it cook until the gnocchi is boiling and floating on the top.
- After that, drain and rinse the gnocchi with cold water.
- Put the marinated chicken into a big pot, turn on medium high fire. Stir fry the chicken a little bit.
- Add 1.5 cups of shredded carrots and stir fry them a little bit.
- After, pour 4.5 cups of water into the pot.
- And, add the drained and cooked gnocchi from step 8 into the pot. Cover the lid and let it cook until it boils.
- In a container, put 1.5 cups of milk and ½ cup of all purpose flour. Mix it very well and make sure no lumps. (If you want the soup to be creamier, you can use 1 cup of milk and ½ cup for heavy whipping cream instead of 1.5 cups of milk.)
- When the soup is boiling, use a strainer to remove excess fat. (This step is optional.)
- The following, stirring the milk flour mixture from step 13. Then, slowly pour it into the soup and keep stirring the soup.
- While the soup boils again, put 3 cups of spinach (5 oz) into the soup.
- Keep stirring and mixing the soup until it's a little bit thicker. Add 1 ¾ teaspoons of salt. (Always add salt to your taste and black pepper is an optional.)
Notes
- Marinate chicken thighs for at least 15 minutes to enhance flavor and tenderness.
- Use a strainer to remove excess chicken fat from the soup for a cleaner broth, if desired.
- Ensure milk and flour are mixed thoroughly without lumps before adding to the soup for a smooth consistency.
- Add fresh spinach after the soup reaches a boil to keep it bright and tender.
- Gnocchi dough should be kneaded until not sticky; rolling into small balls and optionally pressing with a fork improves appearance.
- Cook gnocchi until they float, then rinse with cold water before adding to the soup to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 1441mg | 60% |
| Potassium | 416mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 6814IU | 136% |
| Vitamin C | 14mg | 16% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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