Healthy Chicken Gnocchi Soup
This is a creamy copycat chicken gnocchi soup with garlic, soft gnocchi, and tender veggies, made without cream. It's a healthy chicken soup recipe perfect for fall!
Servings: 8
Calories: 340kcal
Ingredients
- 2 Tablespoons olive oil
- 1 lb raw chicken about 2 medium-sized breasts
- ½ teaspoon salt add more to preferred taste
- ¼ teaspoon ground pepper
- 1 cup chopped celery 100g, 2-3 ribs
- 2 cups chopped or slivered carrots 265g
- 2 cups frozen peas 260g
- 1 Tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon chicken bouillon
- 3 cups chicken broth
For the thickener:
- 4 cups whole milk
- ¼ cup all purpose flour
- 1 lb gnocchi
Optional toppings:
- ½ cup grated parmesan cheese
- green onions, shredded basil
Instructions
- In a large heavy bottomed pot heat olive oil over medium heat. Add chicken breasts to pot and season with salt and pepper. Sear on both sides about 3-4 minutes, until golden brown.
- To the pot add in the celery, carrots, peas, all spices: garlic, onion powder, chicken bouillon, and chicken broth to the pot. Simmer on low/medium heat with the chicken for 20 minutes.
- While the soup is simmering, whisk the milk and flour together in a bowl or large glass measuring cup. Whisk until the mixture is smooth and there are no lumps of flour left.
- Remove the chicken breasts from the soup and place on a cutting board. Shred with 2 forks, then transfer back to the pot.
- Pour the milk and flour mixture (slurry) into the soup and mix well.
- Add in the gnocchi, and simmer the soup on medium heat, stirring until it thickens, about 4-5 minutes.
- Serve with parmesan cheese or shredded basil or chopped green onions on top.
Notes
If using rotisserie or pre-cooked canned chicken, skip Step 1 and Step 4, and add in the cooked chicken on Step 6.
Slow Cooker Instructions:
1. Add all ingredients except the milk, flour, and gnocchi to a crock pot, and cook on high for 2-3 hours or low for 4-5 hours until the chicken is tender.
2. Shred it, return it to the pot.
3. Add in the milk, flour, and gnocchi and cook for another hour on high heat and stir occasionally until thickened. Refrigerate: 4-5 days Freeze: up to 3 months
2. Shred it, return it to the pot.
3. Add in the milk, flour, and gnocchi and cook for another hour on high heat and stir occasionally until thickened. Refrigerate: 4-5 days Freeze: up to 3 months
Nutrition
Calories: 340kcal | Carbohydrates: 40g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 522mg | Potassium: 720mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5983IU | Vitamin C: 18mg | Calcium: 250mg | Iron: 3mg
