Italian Chicken Gnocchi Soup
This Italian Chicken Gnocchi Soup is an Italian twist on chicken soup that's ready in 30 minutes. Made with tender potato gnocchi, baby kale, a touch of cream, and shredded rotisserie chicken for ease. It's sure to be a meal prep soup your family will love all week long.
Equipment
- large pot or dutch oven
Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 shallot minced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 Lemon, zested
- 2 small garlic cloves or 1 large, minced
- 1 teaspoon salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- 2 sprigs fresh thyme
- 6 cups chicken broth
- 16 ounces store-bought potato gnocchi
- 2 cups baby kale roughly chopped
- 1 cup heavy cream
- 2 cups shredded rotisserie chicken
- Freshly grated Parmesan cheese for serving
Instructions
- Heat olive oil and butter in a large pot over medium heat. Mince the shallot and dice the carrots and celery into small, even pieces so they soften but still hold texture. Add them to the pot and sauté until softened, about 5 to 6 minutes. Season with 1 teaspoon salt and ¼ teaspoon black pepper while they cook.
- Stir in the lemon zest, garlic, and thyme sprigs and cook 1 minute more, until fragrant.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the gnocchi and cook 2 to 3 minutes, or until they float and are tender.
- Stir in the baby kale and cook 2 to 3 more minutes, until just wilted and vibrant.
- Reduce the heat to low, stir in the heavy cream, and add the shredded chicken. Warm gently 1 to 2 minutes without boiling.
- Remove the thyme sprigs. Taste and adjust seasoning with additional salt, pepper, or a squeeze of fresh lemon juice if desired.
- Ladle into bowls and top with freshly grated Parmesan cheese. Serve warm.
Notes
Storage:
Store the soup in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop for a few minutes until warmed through.
This soup can freeze well too, we do have to caution that sometimes the gnocchi lose their texture after they thaw. If you want to freeze the leftovers, just be sure to cool to room temperature before freezing for up to 2 months. Thaw overnight in the fridge before reheating according to the instructions above.
Tips:
- Add the heavy cream at the end of cooking. This will prevent the heavy cream from curdling. You don't want to boil after the cream is added either, just bring to a gentle simmer to warm through.
- Use a high quality chicken broth or stock. It makes a huge difference if you choose a high quality broth. You can also easily make your own. But a great shortcut trick is to use a box of store-bought stock and boil it with a package of chicken wings for 1 to 2 hours prior to assembling the soup. This makes the flavor extra rich.
- Swap the protein. If you don't want to use chicken, Italian sausage is also delicious. Or if you want a vegetarian version, try adding chickpeas or cannellini beans instead.
- Don’t overcook the gnocchi. Once the gnocchi float to the top, turn the heat off so they stay tender. If they sit in hot broth too long, they’ll start to break down and get mushy.
- Baby kale works beautifully. It wilts quickly, has a delicate texture, and doesn’t require removing ribs like regular kale. You can substitute spinach, Swiss chard, or escarole if you prefer.
Nutrition
Serving: 1gCalories: 733kcalCarbohydrates: 49gProtein: 43gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 205mgSodium: 2280mgPotassium: 311mgFiber: 4gSugar: 5gVitamin A: 7236IUVitamin C: 14mgCalcium: 125mgIron: 5mg
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