Chicken Gnocchi Soup Recipe
Tender fresh vegetables, juicy chicken, soft and delicate gnocchi, flavorful broth, fresh herbs, and a squeeze of lemon all make up this wonderful soup.
Servings: 6
Calories: 414kcal
Ingredients
- 1 large yellow onion
- 2 leeks
- 2 medium carrots
- 2 celery ribs
- 3 garlic cloves
- 1.5 lbs chicken thigh meat can also use chicken breast meat
- 8 cups homemade chicken stock can also use store-bought
- 1 tsp crushed red pepper flakes more or less to taste
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- salt
- pepper
- 16 oz gnocchi* homemade or store-bought from refrigerated section
- 1/2 lemon - juice only
Instructions
- Dice onion, leek, carrots, and celery. (Use only the white parts of the leek, discard the green stalks.)
- In a large Dutch oven, add oil and preheat over medium heat.
- Add onion, leeks, carrots, and celery to the pot and saute until vegetables are softened.
- Smash and mince the garlic and add it to the pot. Stir and cook until garlic is fragrant.
- Pour in the stock and bring to simmer.
- Add chicken meat and lower the heat to medium-low, cover loosely with a lid, and let the soup cook until chicken is tender.
- Take chicken out into a separate bowl and shred it using 2 forks.
- Stir in red pepper flakes, thyme, rosemary, salt, and pepper. Taste to make sure there is enough salt. Add shredded chicken back to the pot.
- Raise the heat again to medium and bring everything to a gentle simmer.
- Add gnocchi and cook until gnocchi is done and float to the top. (Gnocchi is usually ready in about 5 minutes but if using frozen gnocchi, it might take a couple extra minutes.)
- Stir in fresh squeezed lemon juice and serve right away.
Video
Notes
*Gluten free note: To make this soup gluten free, use gluten free gnocchi. Many stores (especially healthy grocery stores) carry gluten free gnocchi. If you can't find them at your stores, you can make homemade gnocchi but substitute gluten free all purpose flour.
Storing: Store the leftover chicken and gnocchi soup right in the Dutch oven you cooked it in or in an airtight container, in the refrigerator. Make sure to COOL the soup to room temperature first and cover the pot with the lid if using the same pot.
Stored properly, this soup should be good for about 3-4 days. Reheating: You can reheat the individual portions in the microwave. If you need to reheat a lot at the same time, do it on stovetop in the Dutch oven over medium heat until warmed through. Freezing: This soup will freeze very well but without gnocchi. Freeze soup in an air-tight freezer container and don't fill the container all the way so there is room for soup to expand as it freezes. You can also freeze it in zip-lock freezer bags. Cook gnocchi in thawed soup while reheating.
Stored properly, this soup should be good for about 3-4 days. Reheating: You can reheat the individual portions in the microwave. If you need to reheat a lot at the same time, do it on stovetop in the Dutch oven over medium heat until warmed through. Freezing: This soup will freeze very well but without gnocchi. Freeze soup in an air-tight freezer container and don't fill the container all the way so there is room for soup to expand as it freezes. You can also freeze it in zip-lock freezer bags. Cook gnocchi in thawed soup while reheating.
Nutrition
Calories: 414kcal | Carbohydrates: 48g | Protein: 34g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 117mg | Sodium: 1230mg | Potassium: 784mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4059IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 5mg