Chicken Gnocchi Soup Step By Step Guide:- Chicken breast, sausage, spinach, sun-dried tomatoes, and gnocchi that is super soft and pillowy are the ingredients that go into making the creamy “Marry Me” Chicken Gnocchi Soup.
Chicken Gnocchi Soup Step By Step Guide
Chicken Gnocchi Soup
Since my recipe for “Marry Me Chicken” has been gaining a lot of attention in the Skinnytaste Facebook Community Group, I thought it would be a good idea to turn it into a soup.A Marry Me Chicken Soup that was cooked with a lot of cream and potatoes was brought to my attention by someone who asked me to lighten it.
The Skinnytaste Cookbook, which contains my Tuscan Chicken Gnocchi Soup, which is a fan favorite, served as a source of inspiration for me. Following some trial and error, I found that this Chicken and Gnocchi Soup dish turned out to be delicious. This soup is a healthy version of the winter comfort soup that we all crave during this time of year.
It contains a plentiful amount of vegetables and protein. Some additional gnocchi recipes that you might want to try include my Cauliflower Gnocchi, Cheesey Eggplant Gnocchi Caprese, and Gnocchi in Red Pepper Sauce.
Chicken Gnocchi Soup Ingredients
- Slurry:Â A slurry is a water-flour mixture that thickens soups. Use all- purpose or gluten-free flour, half-and-half, and cold water.
- Sausage:Â Remove the casings from sweet Italian chicken sausage.
- Shallot and Garlic:Â Once cooked, shallot and garlic become mellow and aromatic, imparting depth to the soup.
- Tomato Paste adds a savory tomato flavor.
- Chicken:Â Use a pound of boneless, skinless chicken breasts.
- Parmesan:Â Using a parmesan rind and grated cheese gives this simple gnocchi soup a deliciously creamy, nutty flavor.
- Sundried Tomatoes:Â Drain sundried tomatoes in oil and chop them.
- Italian Seasoning is a dried herb blend consisting of basil, oregano, rosemary, and others.
- Potato Gnocchi:Â Buy one package of store-bought gnocchi or use homemade.
- Spinach:Â Chopped baby spinach provides vitamin C, iron, and other nutrients.
- Basil:Â Fresh basil has a brighter, more intense flavor than dried.
How to Make Chicken Gnocchi Soup
- Create a slurry by whisking cold water, half-and-half, and flour in a small bowl.
- Cook the sausage in a large pot or Dutch oven over medium heat. Break it up with a spoon and cook until it’s no longer pink and slightly browned.
- Add the Other Ingredients: Sauté the shallot and garlic in olive oil for a few minutes. Add the tomato paste and chicken breasts, followed by water, broth, parmesan rind, sundried tomatoes, and Italian seasoning.
- Bring the mixture to a boil, partially cover, and simmer on low heat until the vegetables are soft and the chicken shreds easily. Remove the chicken, shred it with two forks, and return it to the pot. Pour in the slurry, stirring well, and bring it back to a boil.
- Gnocchi and Spinach:Â Add the gnocchi, spinach, parmesan cheese, and basil. Cook the gnocchi according to the package directions (they will float to the top when done).
- Before Serving:Â Adjust the salt and pepper to taste and discard the cheese rind.
How to Make Chicken Gnocchi Soup
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- Create a slurry by whisking cold water, half-and-half, and flour in a small bowl.
- Cook the sausage in a large pot or Dutch oven over medium heat. Break it up with a spoon and cook until it’s no longer pink and slightly browned.
- Add the Other Ingredients: Sauté the shallot and garlic in olive oil for a few minutes. Add the tomato paste and chicken breasts, followed by water, broth, parmesan rind, sundried tomatoes, and Italian seasoning.
- Bring the mixture to a boil, partially cover, and simmer on low heat until the vegetables are soft and the chicken shreds easily. Remove the chicken, shred it with two forks, and return it to the pot. Pour in the slurry, stirring well, and bring it back to a boil.
- Gnocchi and Spinach:Â Add the gnocchi, spinach, parmesan cheese, and basil. Cook the gnocchi according to the package directions (they will float to the top when done).
- Before Serving:Â Adjust the salt and pepper to taste and discard the cheese rind.
Variations
- Sausage:Â Substitute chicken sausage with turkey.
- Parmesan Rind: If you don’t have a parmesan rind, it’s fine to skip it. However, it adds depth you can’t get from grated parmesan. One tip for always having rinds on hand is to store them in a zip-locked bag in the freezer the next time you cut one off a block of parmesan.
- Shallot:Â Swap the shallot with red onion.
- Italian Seasoning: If you don’t have Italian seasoning, substitute dried basil and oregano.
- Chicken:Â Use skinless chicken thighs if you prefer dark meat.
What to Eat with Gnocchi Soup
Packed with protein, carbs, and vegetables, this healthy gnocchi soup is a complete meal by itself, but here are some suggestions to round out the meal:
- Crusty bread or baguette for dipping in the broth
- Garlic knots pair well with the garlic in the soup.
- A green salad is an easy side for any soup. My go-to is romaine with red onion and avocado, but any combination of veggies, like grape tomatoes or cucumber, would work.
Gnocchi Soup FAQs
What is gnocchi made of?
Gnocchi are soft potato dumplings consisting of potatoes, eggs, and flour. The gnocchi dough is formed into a rope and cut to make one-inch pieces.
What is the best way to cook gnocchi?
There are a few ways to cook gnocchi. Which one is the best depends on what texture you want.
1. Boiling gnocchi in water, like pasta, is the most common way to cook it.The results are softer, more tender gnocchi.
2. Bake gnocchi on a sheet pan for a crispier, firmer texture.
3. Sautéing gnocchi in olive oil in a skillet will result in a similar texture as baking it.
Should you cook gnocchi before adding them to soup?
Gnocchi will cook in the hot broth, so it’s not necessary to cook them separately before adding them to soup.
What is gnocchi made of?
Gnocchi are soft potato dumplings consisting of potatoes, eggs, and flour. The gnocchi dough is formed into a rope and cut to make one-inch pieces.
What is the best way to cook gnocchi?
There are a few ways to cook gnocchi. Which one is the best depends on what texture you want.
1. Boiling gnocchi in water, like pasta, is the most common way to cook it.The results are softer, more tender gnocchi.
2. Bake gnocchi on a sheet pan for a crispier, firmer texture.
3. Sautéing gnocchi in olive oil in a skillet will result in a similar texture as baking it.
Should you cook gnocchi before adding them to soup?
Gnocchi will cook in the hot broth, so it’s not necessary to cook them separately before adding them to soup.
Ingredients
- 3 tablespoons all purpose flour, or gluten-free flour mix
- 1/4 cup half and half
- 1 cup cold water, divided
Soup
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- 7 ounces sweet Italian chicken sausage, removed from casings
- Olive oil spray
- 5 cups reduced sodium chicken broth
- 1 large shallot, diced
- 6 garlic cloves, minced
- 2 teaspoons tomato paste
- 1 pound boneless skinless chicken breast
- 1Â parmesan cheese rind
- 1/3 cup sundried tomatoes in oil, drained and chopped
- 1/2 teaspoon dried Italian seasoning
- 16 ounce package gnocchi, or gluten-free gnocchi
- 4 cups fresh baby spinach leaves, rough chopped
- 1/4 cup parmesan cheese, grated
- 2 tbsp fresh basil , optional for garnish
