Creamy Chicken and Kale Gnocchi Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
248 kcal
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Course
Main Course, Soup
Creamy Chicken and Kale Gnocchi Soup
Description
This soup begins by browning bite-sized chicken breast pieces seasoned with salt and pepper in olive oil, then sweating a mix of onion, carrots, celery, garlic, and thyme to form a fragrant flavor base. Chicken stock is added and brought to a boil to create a rich broth.
A slurry of cornstarch and almond milk thickens the soup, making it creamy without dairy. The gnocchi and chopped kale are stirred in towards the end, cooking until tender but still maintaining integrity. The resulting soup offers a balance of protein, vegetables, and comfort with a subtle herbal undertone from thyme.
Serve this soup fresh, as the potato gnocchi tends to absorb liquid over time and become mushy. It pairs well as a main dish in cooler weather or as a filling lunch option.
Store leftovers in an airtight container in the refrigerator for up to three days and add extra stock when reheating to loosen the soup. This recipe is not ideal for freezing due to the texture changes of gnocchi when thawed.
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breast chopped into bite-sized pieces, boneless skinless
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 1 onion finely chopped, medium
- 3 carrot chopped, medium
- 2 celery chopped, stalks
- 4 cloves garlic pressed
- 2 tsp thyme dried
- 6 cups chicken stock low-sodium
- 1/4 cup cornstarch
- 2 cups almond milk
- 1 lb gnocchi package
- 2 cups kale chopped and packed
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
- This soup is best consumed the same day to maintain gnocchi texture.
- Store leftovers refrigerated in an airtight container for up to three days; add stock when reheating to adjust thickness.
- Freezing this soup is not recommended, as gnocchi becomes too soft after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 248kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 19g | 38% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 710mg | 30% |
| Potassium | 524mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 5526IU | 111% |
| Vitamin C | 19mg | 21% |
| Calcium | 158mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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