Description
A comforting and hearty soup packed with savory garlic, tender chicken, and soft gnocchi, perfect for chilly evenings.
Ingredients
Scale
- 16 oz potato gnocchi
- 2 cups shredded cooked chicken
- 2 tablespoons unsalted butter
- 6–8 minced garlic cloves
- 5 cups chicken stock
- 1.5 cups heavy cream
- 2 cups chopped kale
- 4 tablespoons all-purpose flour
- Freshly grated parmesan cheese
Instructions
- Gather and prepare all ingredients to ensure a smooth cooking process.
- Melt the butter in a large pot over medium heat, then add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the flour to the pot to create a roux, cooking it for about 1 minute while stirring continuously.
- Gradually whisk in the chicken stock, ensuring no lumps remain, and bring to a gentle boil.
- Reduce the heat and stir in the heavy cream until well mixed.
- Add the gnocchi and chopped kale to the soup, allowing it to simmer for 5-7 minutes until the gnocchi are cooked through.
- Incorporate the shredded chicken and season with salt to taste, heating through before serving hot.
Notes
For extra flavor, sauté some onions with the garlic. Substitute chicken with turkey or plant-based protein for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg