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Chicken Gnocchi Soup

This comforting chicken gnocchi soup balances tender chicken, pillowy gnocchi, and a savory broth for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 tablespoon olive oil or substitute with avocado oil or butter
  • 1 cup diced yellow onion or use shallots for a subtler flavor
  • 1/2 cup diced celery or substitute with fennel
  • 1/2 cup diced carrot or use sweet potato for extra sweetness
Main Ingredients
  • 2 cups shredded cooked chicken or use rotisserie chicken for quick prep
  • 1 packet Simply Organic® Alfredo Sauce Mix or substitute with homemade roux
  • 5 cups chicken broth or use low-sodium or vegetable broth
  • 16 ounces potato gnocchi or use whole wheat or cauliflower gnocchi
  • 1 cup half and half or use whole milk with cornstarch
  • 2 cups finely chopped kale or substitute with spinach or Swiss chard
Toppings
  • grated Parmesan optional, for topping
  • red pepper flakes optional, for a spicy kick
  • chopped parsley optional, for garnishing

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion, celery, and carrot. Sauté for 3 to 4 minutes until the vegetables begin to soften and the onion becomes translucent.
Cooking
  1. Add the shredded chicken, Alfredo sauce mix, and chicken broth to the pot. Stir well to incorporate.
  2. Bring the mixture to a boil.
  3. Add the gnocchi once boiling. Reduce heat to low and simmer for 8 to 10 minutes until the gnocchi are tender.
  4. Stir in the half and half and kale, cooking for another 2 to 3 minutes until the kale wilts.
Serving
  1. Ladle into bowls and top with grated Parmesan, red pepper flakes, and chopped parsley if desired. Serve hot.

Notes

Serve with crusty sourdough or garlic bread. Pair with a green salad dressed in lemon vinaigrette for a balanced meal.