Creamy Chicken Gnocchi Kale Soup
A comforting and hearty creamy chicken gnocchi kale soup made with tender chicken, pillowy gnocchi, fresh kale, and a rich creamy broth. Perfect for a cozy meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
6 cups low-sodium chicken broth
1 pound boneless skinless chicken breasts
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bunch kale, stems removed and leaves chopped (about 4 cups)
1 pound potato gnocchi
1 cup heavy cream
1/2 cup grated Parmesan cheese
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery to the pot and cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and add the whole chicken breasts to the pot.
Stir in dried thyme, dried rosemary, salt, and black pepper.
Bring the soup to a boil, then reduce heat to a simmer. Cover and cook until the chicken is cooked through, about 15 minutes.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot.
Add the chopped kale and gnocchi to the soup. Cook until the gnocchi float to the surface and kale is tender, about 3-4 minutes.
Stir in the heavy cream and grated Parmesan cheese. Heat through but do not boil, about 2 minutes.
Adjust seasoning with additional salt and pepper if needed.
Serve hot.