Chicken Gnocchi Soup

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Creamy "Marry Me" Chicken Gnocchi Soup has sun-dried tomatoes, sausage, spinach, and pillowy soft gnocchi.

Chicken Gnocchi Soup Ingredients

• Slurry: To thicken soups, slurry is a combination of flour and water. Half-and-half, cold water, and all-purpose or gluten-free flour should be used.
  
• Sausage: Take the sweet Italian chicken sausage's casings off.
  
• Garlic and Shallot: When cooked, garlic and shallot take on a mellow, fragrant quality that gives the soup body.
  
• A delicious tomato taste is added with tomato paste.
  
• One pound of skinless, boneless chicken breasts should be used.
  
• Parmesan: This easy gnocchi soup has a pleasantly creamy, nutty flavor thanks to the use of a parmesan rind and grated cheese.
  
• Sun-dried Tomatoes: After draining in oil, cut the sun-dried tomatoes.
  
• A mixture of dried herbs, including rosemary, oregano, and basil, is called Italian seasoning.
  
• Potato Gnocchi: Purchase one packet of premade or handmade gnocchi.
  
• Spinach: Iron, vitamin C, and other minerals may be found in chopped baby spinach.
  
• Basil: Compared to dried basil, fresh basil has a brighter, stronger flavor.
  

How to Make Chicken Gnocchi Soup

• In a small bowl, mix together flour, half-and-half, and cold water to create a slurry.

• In a big saucepan or Dutch oven, cook the sausage over medium heat. Using a spoon, break it up and fry it until it's slightly browned and no longer pink.

• Include the remaining ingredients: For a few minutes, sauté the shallot and garlic in olive oil. After adding the chicken breasts and tomato paste, add the water, broth, sun-dried tomatoes, parmesan rind, and Italian spice.

• After bringing the mixture to a boil, reduce the cover, and simmer over low heat until the chicken shreds easily and the veggies are tender. After removing the chicken, return it to the saucepan after shredding it with two forks. Return the mixture to a boil after adding the slurry and stirring thoroughly.

• Spinach with Gnocchi: Add the basil, parmesan cheese, spinach, and gnocchi. As instructed on the package, cook the gnocchi until they float to the top.

• Before serving, remove the cheese rind and taste and adjust the salt and pepper.
• 

Variations

Sausage: Use turkey sausage in place of chicken sausage.

Parmesan Rind: You can omit the parmesan rind if you don't have any. But it gives a richness that grated parmesan cannot match. The next time you chop one off a block of parmesan, save the rinds in the freezer in a zip-locked container for easy access.

Shallot: Use red onion in place of shallot.

Dry basil and oregano can be used in place of Italian seasoning if you don't have any.

Chicken: If you want dark meat, use skinless chicken thighs.

What to Eat with Gnocchi Soup

This nutritious gnocchi soup, full of veggies, carbohydrates, and protein, may be eaten on its own as a meal, but here are some ideas to complete the meal:

1. Baguette or crusty bread to dip in the soup.
2. Garlic knots complement the soup's garlic flavor nicely.
3. Any soup is easy to pair with a green salad. My favorite combination of vegetables is romaine with avocado and red onion, but any combination will do, such as cucumber or grape tomatoes.

Storage

You can store this simple chicken gnocchi soup in the fridge for up to four days or freeze it for up to three months. In order to have a quick supper anytime I want, I like to freeze soup in smaller glass containers or souper cubes. You may microwave it frozen or let it defrost in the refrigerator beforehand.

FAQs for Gnocchi Soup

How do gnocchi get made?
Soft potato dumplings made of flour, eggs, and potatoes are called gnocchi. After forming the dough for the gnocchi into a rope, it is sliced into one-inch pieces.
What's the best method for preparing gnocchi?
Gnocchi can be made in many different ways. The ideal texture will vary depending on your preferences.
The most popular method of cooking gnocchi is to boil it in water, much like pasta.Gnocchi come out softer and more sensitive as a result.
To make gnocchi firmer and crispier, bake them on a sheet pan.
Gnocchi cooked in a pan with olive oil will have a texture close to baked gnocchi.
Do gnocchi need to be cooked before being added to soup?
It's not essential to boil the gnocchi separately before adding them to the soup because they will cook in the hot liquid.

Yield: 6 servings Serving Size: 1 1/2 cups

Equipment

• Dutch Oven or large pot

Ingredients

Slurry

• 3 tablespoons all purpose flour, or gluten-free flour mix
• 1/4 cup half and half
• 1 cup cold water, divided

Soup

• 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
• 1 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

Instruction

1. In a small bowl, combine 1/2 cup cold water, half & half, and flour; whisk to incorporate well. This will create a slurry. Put aside.

2. Add the sausage to a large saucepan or Dutch oven that has been heated to medium heat and sprayed with oil. Cook the sausage until it is no longer pink and has a slight brown color, breaking it up with a wooden spoon as it cooks.

3. Add the garlic and shallots, and sauté for three minutes, or until tender. Add the tomato paste and the chicken breast.

4. Add the remaining half cup of water, along with the chicken broth, sun-dried tomatoes, parmesan rind, and Italian spice, and heat until boiling. Simmer on low with a partial lid for approximately 25 minutes, or until the veggies are tender and the chicken shreds easily.

5. After removing the chicken, set it aside and shred it using two forks.

6. Bring the mixture back to a boil while adding the slurry gently and stirring thoroughly. Then, add the chicken back to the saucepan.

7. Add the gnocchi, spinach, parmesan cheese, and basil. Cook the gnocchi per the gnocchi package instructions, or until the soup thickens and the gnocchi begin to float to the top. Toss in the parmesan cheese rind, taste and adjust salt and pepper, and serve.

Notes

Variations

• Sausage: Substitute chicken sausage with turkey.
• Parmesan Rind: If you don’t have a parmesan rind, it’s fine to skip it. But it gives a richness that grated parmesan cannot match.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: Swap the shallot with red onion.
• Dry basil and oregano can be used in place of Italian seasoning if you don't have any.

Nutrition

1 1/2 cups, 341 kcal, 37 g of carbohydrates, 29.5 g of protein, 7.5 g of fat, 2.5 g of saturated fat, 86 mg of cholesterol, 790.5 mg of sodium, 2.5 g of fiber, and 2.5 g of sugar are included in the serving.