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–+ servings
Creamy Garlic Chicken Gnocchi Soup

Creamy Garlic Chicken Gnocchi Soup for Cozy Nights In

Enjoy a warm bowl of Creamy Garlic Chicken Gnocchi Soup, a perfect comfort food for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Comfort Food
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 package Potato Gnocchi Substitute with gluten-free gnocchi for a gluten-free version.
  • 2 cups Shredded Cooked Chicken Swap with tofu or tempeh for a vegan option.
  • 2 tablespoons Unsalted Butter Use oil instead for a dairy-free alternative.
  • 6-8 cloves Garlic Minced, adjust to taste.
  • 4 tablespoons All-Purpose Flour Gluten-free flour works for gluten-free needs.
  • 2 teaspoons "On Everything All-Purpose Blend" Substitute with garlic powder, oregano, thyme, parsley, salt, and pepper as desired.
  • 1 teaspoon Sea Salt Adjust based on dietary preferences.
For the Soup Liquid
  • 5 cups Organic Chicken Stock/Broth Substitute with vegetable broth for a vegan-friendly version.
  • 1.5 cups Organic Heavy Cream Full-fat coconut cream can be used for a plant-based adaptation.
For the Green Goodness
  • 2 cups Organic Kale Chopped, can substitute with spinach or other greens.
For Finishing Touch
  • 1 cup Freshly-Grated Parmesan Cheese Vegan cheese offers a plant-based alternative.

Equipment

  • Dutch Oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, melt 2 tablespoons of unsalted butter over medium-high heat. Once melted, add 6-8 cloves of minced garlic, sautéing for 1-2 minutes until fragrant and golden. Quickly whisk in 4 tablespoons of all-purpose flour and 2 teaspoons of "On Everything All-Purpose Blend," cooking for another minute.
  2. Slowly pour in 5 cups of organic chicken stock, whisking continuously to prevent lumps. Once smooth, add 1.5 cups of organic heavy cream and bring to a gentle simmer.
  3. Stir in 2 cups of chopped organic kale, 2 cups of shredded cooked chicken, and 1 package of potato gnocchi. Continue to simmer for 10-12 minutes until the gnocchi floats and is tender.
  4. Lower the heat and add 1 cup of freshly-grated Parmesan cheese, stirring until melted. Allow to simmer for an additional 1-2 minutes.
  5. Remove pot from heat and ladle the soup into bowls. Serve hot, optionally paired with crusty bread or fresh side salad.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 32gProtein: 25gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 805mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 1350IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

Leftovers can thicken; add broth or water when reheating. This soup can be frozen for up to 3 months without cream or cheese.

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