Chicken Gnocchi Soup
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5.0
21 reviews
Excellent
Chicken Gnocchi Soup
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Delicious and creamy chicken gnocchi soup is one of the famous Olive Garden soups in the USA. This homemade chicken gnocchi soup recipe is the best to go with homemade garlic cheese breadsticks, rosemary garlic bread or dinner rolls. Let’s learn how to make this tasty homemade chicken gnocchi soup for lunch and dinner!
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Ingredients
- 4.5 cups water
- 1.5 cups shredded carrots
- 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 (2% fat) (If your want the soup creamier, use 1 cup of milk and ½ of heavy whipping cream instead 1.5 cups of milk.)
- 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
- I prefer to use chicken thighs for this soup because it has a better texture.
- Marinate chicken thighs for at least 15 minutes before cooking.
- Personally, I like to use a strainer to remove excess fat for the soup. However, you can skip this step if you want.
- Mix the milk (2% fat) and flour 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 cup of milk.
- After pouring milk and flour mixture, keep stirring until it’s boiling add the spinach.
- Always add salt to your taste and black pepper is optional.
- Mix the potato flakes and flour well. Then, pour the water over. Mix and knead until it’s not too sticky.
- Roll the dough into a long shape and roll a small piece into a ball.
- You can use a fork to press the gnocchi to make it prettier.
- Boil some water in the pot, put the gnocchi in the pot and let it cook until it’s boiling and the gnocchi is floating on the top. Drain and rinse with water, set it aside.
Nutrition Information
Show Details
Calories
203kcal
(10%)
Carbohydrates
39g
(13%)
Protein
7g
(14%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
5mg
(2%)
Sodium
1441mg
(60%)
Potassium
416mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
6814IU
(136%)
Vitamin C
14mg
(16%)
Calcium
111mg
(11%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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