Chicken Gnocchi Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 small sweet onion, chopped up
02 -
½ teaspoon ground black pepper
03 -
1 pound potato gnocchi
04 -
4 cups chicken stock
05 -
½ teaspoon oregano (dried)
06 -
Fresh parsley, finely chopped (optional)
07 -
2 celery stalks, diced
08 -
1 ½ teaspoons salt
09 -
2 medium carrots, peeled and chopped
10 -
3 cloves of garlic, minced
11 -
1 teaspoon dried thyme
12 -
1 small bundle of spinach, chopped
13 -
1 ¼ pounds chicken thighs, boneless and skinless
14 -
2 tablespoons avocado oil
15 -
2 tablespoons salted butter
16 -
1 ½ cups half and half
# Instructions:
01 -
Warm the avocado oil with the butter in a large pot. Toss in the carrots, celery, and onions. Let them cook for a few minutes until they start softening up, then add the garlic and stir for about 30 seconds until you can smell it cooking.
02 -
Pour in the chicken stock, and sprinkle in the thyme, oregano, salt, and black pepper. Stir everything around so it's mixed well.
03 -
Place the chicken in the pot, making sure the pieces are under the liquid. Turn up the heat to get it boiling, then turn it down to low, cover it, and let it simmer for about 15-20 minutes until the chicken's cooked all the way through.
04 -
Take out the cooked chicken and place it on a cutting board. Use two forks to pull it apart into shreds.
05 -
Put the shredded chicken back into the pot. Pour in the half and half, turn the heat up to high, and get it boiling again. Toss in the gnocchi and spinach, cooking just until the gnocchi floats, which takes a minute or two.
06 -
Dish up the soup right away. If you like, sprinkle fresh parsley on top before serving.
# Notes:
01 -
Want a lighter option? Whisk 4 tablespoons of cornstarch into 2 cups of warm milk, and swap it for the half and half.
02 -
Chicken thighs have a richer taste, but chicken breasts will also do the trick.
03 -
Gnocchi from the store—whether it's potato or cauliflower—works just fine, but homemade gnocchi is a fun upgrade.
04 -
Completely cool leftovers before sticking them in an airtight container. Keep in the fridge for 3–4 days.
05 -
If freezing, do it before adding gnocchi to avoid mushy texture. Use a freezer-safe container for up to 3–4 months.