Kale Chicken and Gnocchi Soup
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 (8 cups total)
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Calories
20327 kcal
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Course
Main Course, Soup, Others
Kale Chicken and Gnocchi Soup
Description
This soup begins by slowly sautéing onion, garlic, and carrots to build a sweet and gentle base. The kale is then added and cooked until wilted, providing vibrant green leafy texture. Shredded chicken breast adds protein and heartiness, while a hearty chicken broth gives body. Seasonings such as nutmeg and dried basil add subtle warmth without overpowering.
Gnocchi are added as the final ingredient, simmered until they become light and tender, lending a pillowy texture that contrasts with the vegetables and chicken. Freshly cracked black pepper and a pinch of crushed red pepper offer a mild kick.
This soup is suitable for a main course or a substantial starter and can be adapted with cream or half-and-half for additional richness. The recipe notes mention the importance of broth flavor to the final dish, suggesting a stronger base creates a more flavorful soup.
The flavor of the broth is critical; using a flavorful base like Better Than Bouillon enhances the soup's taste.
Ingredients
- 1 Tbsp olive oil $0.16
- 4 cloves garlic $0.24
- 1 yellow onion $0.31
- 2 carrot $0.38
- 1 bunch kale $1.50
- 1 chicken breast $1.50, rotisserie, about 1-1.5 cups
- 5 cups chicken broth $0.65
- 1/4 tsp nutmeg $0.02
- 1/2 tsp basil $0.05, dried
- black pepper $0.05, freshly cracked
- 1 pinch crushed red pepper $0.03, optional
- 1 lb. gnocchi $2.39
- 1/2 cup half and half $0.45, or cream, optional
Instructions
- Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in a large pot over medium heat for 3-5 minutes, or until the onion are soft and transparent. While the onion and garlic are sautéing, peel and slice the carrots. Add the carrots to the pot and continue to sauté for 3-5 minutes more.
- While the onion, garlic, and carrots are sautéing, pull the kale leaves from the woody stems and then rip or cut them into thin strips. Rinse the kale well under cool water in a colander. Add the rinsed kale to the pot and sauté until the kale has wilted down to half its volume (3-5 minutes).
- Chop or shred the chicken into bite sized pieces then add it to the pot along with the broth, nutmeg, basil, a generous does of freshly cracked pepper (about 20 cranks of a pepper mill), and a pinch of red pepper flakes.
- Bring the pot up to a boil over medium-high heat, then add the gnocchi. Let the gnocchi simmer in the soup for 3-5 minutes, or until they are light and tender. Turn the heat off.
- Serve the soup as is, or add 1/2 cup half and half or cream. Taste the broth and adjust the salt or pepper as needed.
Notes
- The flavor of the broth is critical; using a flavorful base like Better Than Bouillon enhances the soup's taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(8 cups total)
Amount Per Serving
Calories 20327 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 203.27kcal | 10% |
| Carbohydrates | 20.35g | 7% |
| Protein | 13.47g | 27% |
| Fat | 8.45g | 13% |
| Sodium | 1105.28mg | 46% |
| Fiber | 2.52g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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