Creamy Lightened-up Chicken Gnocchi Soup (One Pot)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
12
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Calories
270 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Lightened-up Chicken Gnocchi Soup (One Pot)
Description
The soup starts by browning bite-sized pieces of chicken breast seasoned simply with salt. After removing the chicken, sautéed diced carrots, celery, and onion create a flavorful base. Garlic and Italian seasoning are added next for aroma and seasoning. The broth is thickened with a cornstarch slurry mixed into evaporated milk and chicken broth, which simmers to develop a creamy texture without heavy cream.
Potato gnocchi, frozen cauliflower florets, and baby spinach are stirred in near the end to cook gently until tender. The gnocchi provides a soft, pillowy texture, while the cauliflower adds bulk and mild flavor. Fresh parsley and grated Parmesan are suggested as garnishes to finish the soup.
This soup suits an everyday meal or comfort food option with manageable calories. It can be reheated easily and includes suggestions for storing or freezing leftovers to extend convenience without flavor loss.
Ingredients
- 1 Tbsp olive oil 15g
- 1.5 lb. chicken breast cut into 1-inch pieces, boneless, skinless
- 1 Tbsp butter unsalted, 15g
- 3 carrot diced, large
- 3 celery diced, large stalks
- 1 onion diced, medium yellow
- 3 Tbsp cornstarch 24g
- 2 (12-oz. cans) evaporated milk low fat
- 1 Tbsp Italian seasoning
- 1/4 tsp celery salt
- 1/4 tsp black pepper
- 3 cloves garlic minced
- 32 oz. chicken broth fat free
- 16 oz. potato gnocchi
- 4 oz. baby spinach
- 3.5 cups cauliflower frozen florets
- parsley for serving, fresh
- Parmesan Cheese for serving, grated
Instructions
- To a Dutch oven or large pot, heat the olive oil over medium-high. Add the chicken and 1/2 teaspoon salt. Sauté until the chicken is golden brown and cooked through, about 4-5 minutes. Remove to a plate and set aside.
- Reduce the heat to medium and add the butter. As soon as it is melted, add the carrots, celery, and onion. Sauté until the onion is softened, about 5 minutes, adjusting the heat as needed so that it turns translucent but does not brown.
- Stir in the Italian seasoning, celery salt, pepper, and garlic until combined.
- Splash two tablespoons of evaporated milk into a small bowl or cup. Add the cornstarch and whisk to form a cornstarch slurry.
- Add the cornstarch slurry, remaining evaporated milk, and chicken broth. Bring the liquid to a boil for a brief second (necessary for thickening), then reduce heat, partially cover the pot, and let simmer for 10 minutes to thicken.
- Stir in the gnocchi and cauliflower. Continue to simmer with the pot partially covered, until the gnocchi is tender and cooked through, about 8 to 10 minutes.
- Remove the pot from heat and stir in the chicken and spinach.
- Taste check and add additional salt, pepper, or seasonings as needed.
- Serve hot with a sprinkle of parmesan, parsley, and a few cracks of black pepper.
Notes
- Store soup airtight in the refrigerator for up to 5-6 days.
- Freeze leftovers in freezer-safe containers for up to 3 months; thaw overnight before reheating.
- Reheat gently on the stovetop over medium-low heat, adding broth or water to loosen soup if it thickens too much; microwave reheating is also an option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1heaping cup (264g) | |
| Calories | 270kcal | 14% |
| Carbohydrates | 26.1g | 9% |
| Protein | 24.8g | 50% |
| Fat | 7.4g | 11% |
| Saturated Fat | 2.9g | 15% |
| Fiber | 2.5g | 10% |
| Sugar | 9.7g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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