Chicken Gnocchi Soup

Chicken Gnocchi Soup

The small dumplings in this soup, made with potato, are called gnocchi and are a Northern Italian specialty. A bowl of this rich satisfying soup is a delicious meal in itself. My soups typically have only water or broth (chicken, beef or vegetable) as the main liquid.

When adding the half and half, or any dairy products, such as, cream, yogurt, sour cream or heavy whipping cream, it should be the last ingredient. Turn off the burner, add the dairy, stir until warm and blended. High heat will cause the soup to curdle.

Ingredients:

  • 2 1/2 cups cooked shredded chicken
  • 1 Tablespoon Extra-Virgin Olive Oil
  • 1/2 cup chopped celery
  • 1/2 cup diced onion
  • 1/2 cup grated carrots
  • 1 large clove garlic, minced (1 tsp.)
  • 4 cups chicken broth
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • Black pepper, a few grinds
  • 16 ounces potato gnocchi
  • 1 cup rough-chopped kale
  • 2 cups half and half
  • Parmigiano Reggiano cheese
  1. Using a large pot, sauté celery, onion and carrots in the olive oil on medium heat until onions are translucent. Stir in garlic, cook another minute.
  2. Add chicken, broth, thyme, salt and pepper. Bring to a boil, gently stir in gnocchi. Cook 6 minutes. Add kale, cook an additional 2 minutes. Turn off heat, stir in half & half to warm.
  3. To serve, ladle in bowls, top with grated Parmigiano Reggiano cheese.
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