Creamy Garlic Chicken Gnocchi Soup
A rich, velvety soup packed with garlic flavor, tender gnocchi, and shredded chicken—this recipe is comfort food at its finest and perfect for chilly nights.
Ingredients
- 1 16 oz. package gnocchi
- 2 cups cooked shredded chicken
- 2 tablespoons unsalted butter
- 6 –8 garlic cloves minced
- 4 tablespoons all-purpose flour
- 2 teaspoons all-purpose seasoning or a mix of salt, pepper, and herbs
- 1 teaspoon sea salt
- 5 cups chicken stock or broth
- 1½ cups heavy cream
- 2 cups kale de-stemmed and chopped
- 1 cup freshly grated Parmesan cheese
Instructions
- Begin by melting your butter in a large pot over medium heat. Once it’s sizzling, toss in the minced garlic, stirring until fragrant and golden, about 1-2 minutes. This fragrant base sets the tone for a flavorful soup.
- Whisk in the flour, seasoning, and sea salt. Stir constantly to form a smooth paste (also known as a roux). Gradually pour in the chicken stock, whisking as you go to keep it lump-free. Within minutes, you’ll have a glossy, thickened broth.
- Pour in the heavy cream and allow the soup to simmer gently. Stir in the kale, letting it wilt and add a vibrant green touch. This step makes the soup hearty and nutrient-packed.
- Add the gnocchi and shredded chicken. Stir gently and cook until the gnocchi starts floating to the surface, about 10 minutes. The chicken warms through, and the gnocchi absorbs the rich flavors of the soup.
- Sprinkle in the Parmesan and stir until melted and creamy. Remove from heat, and your soup is ready to shine! Ladle it into bowls, garnish with extra Parmesan, and pair with bread for a truly comforting experience.
Notes
- Prep Tip: Have all ingredients chopped and measured before starting.
- Cheese Matters: Use freshly grated Parmesan for the best texture and flavor.
- Customize: Try spinach instead of kale, coconut milk instead of cream, or turkey instead of chicken.
- Storage: Keeps in the fridge up to 3 days; freeze for up to 3 months. Reheat gently with added broth.