Simple Marry Me Chicken Gnocchi Soup
A creamy, cozy gnocchi soup filled with tender chicken, sundried tomatoes, Tuscan seasoning, and parmesan. Perfect for fall or winter nights.
Equipment
- - Dutch oven or soup pot
- Whisk
- Ladle
Ingredients
- - 2 cups shredded cooked chicken
- - 1 tbsp olive oil
- - 2 tbsp butter
- - 1 16 oz package potato gnocchi
- - 4 garlic cloves minced
- - 4 cups chicken stock
- - 3 tbsp flour
- - 1½ tbsp Tuscan seasoning
- - 1 tsp sea salt
- - 5–6 sun-dried tomatoes chopped
- - 1 tbsp tomato paste
- - 1½ cups heavy cream
- - 3 tbsp white wine or stock
- - ½ lemon juiced
- - 1 cup chopped kale or spinach
- - 1 cup grated parmesan
- - Optional: 1–2 cups diced tomatoes
- - For serving: garlic bread or salad
Instructions
- **Shred Chicken** and set aside.
- **Sauté Garlic & Tomatoes** in butter + oil, add tomato paste.
- **Make Roux**: Whisk in flour, spices, and salt.
- **Sear Gnocchi**: Add and cook 1–2 min.
- **Simmer Base**: Add cream, stock, lemon juice, wine, chicken, kale, tomatoes. Simmer 10–12 min.
- **Finish**: Stir in parmesan. Serve hot.
Notes
- Add gnocchi late to avoid mushiness
- Use coconut cream for dairy-free
- Store up to 4 days, or freeze in portions
- Use coconut cream for dairy-free
- Store up to 4 days, or freeze in portions