Ingredients
For the Soup:
- 1 (16 oz.) package potato gnocchi (homemade or store-bought)
- 2 cups shredded cooked chicken breasts
- 2 tablespoons unsalted butter
- 6-8 garlic cloves, minced
- 4 tablespoons organic all-purpose flour
- 2 teaspoons all-purpose seasoning blend (recipe below)
- 1 teaspoon sea salt
- 5 cups organic chicken broth
- 1 ½ cups organic heavy cream
- 2 cups organic kale, de-stemmed and chopped
- 1 cup freshly grated parmesan cheese
For the All-Purpose Seasoning Blend:
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
Instructions
Step 1: Sauté the Garlic and Butter
In a medium-sized Dutch oven or large pot, melt the butter over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir frequently to prevent burning.
Step 2: Create a Roux
Add the all-purpose flour and seasoning blend to the pot, stirring continuously to combine with the butter and garlic. This forms a roux, which will help thicken the soup. Cook for another minute to remove the raw flour taste.
Step 3: Add the Chicken Broth
Gradually pour in the chicken broth while stirring to prevent lumps. Continue stirring until the mixture starts to thicken slightly.
Step 4: Add the Heavy Cream and Kale
Reduce the heat to medium and pour in the heavy cream. Stir well, then add the chopped kale. Allow the soup to simmer for 5 minutes, giving the kale time to soften.
Step 5: Add the Chicken and Gnocchi
Stir in the shredded chicken and gnocchi. Let the soup simmer for another 10-12 minutes. The gnocchi will cook through and float to the top when done. Stir occasionally to ensure even cooking.
Step 6: Add the Parmesan Cheese
Once the gnocchi is tender, add the freshly grated parmesan. Stir until the cheese is fully melted, and the soup reaches a creamy consistency. Simmer for another 1-2 minutes.
Step 7: Serve Immediately
Remove the soup from heat and ladle it into bowls. Serve hot with crusty bread or a fresh side salad.
Notes
How to Tell if the Soup is Done
- The gnocchi will be soft and floating at the top of the soup.
- The kale will be wilted but still vibrant in color.
- The broth should be thickened and creamy.
Common Mistakes and How to Avoid Them
- Soup is Too Thick: Add a bit more chicken broth to thin it out.
- Gnocchi is Overcooked: Remove the soup from heat as soon as the gnocchi floats. Overcooked gnocchi becomes mushy.
- Lumps in the Soup: Stir continuously when adding flour and broth to prevent clumps.
- Burnt Garlic: Garlic burns quickly, so keep an eye on it and stir frequently while sautéing.
Making It Ahead of Time
This soup can be made ahead and stored in the refrigerator for up to three days. If making in advance, wait to add the gnocchi until reheating to prevent it from becoming too soft.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze for up to 4-6 months. Let it thaw overnight in the refrigerator before reheating.
- Reheating: Warm over medium heat on the stovetop, stirring occasionally. Add a splash of broth if it has thickened too much.
- Prep Time: 10 minutes
- Cook Time: 15 minutes