Og Chicken Gnocchi Soup Recipe

Chicken Gnocchi Soup Skinnytaste

WEBFeb 5, 2024 · Heat a large pot or Dutch oven over medium heat and spray with oil then add the sausage. Cook the sausage, breaking up with a wooden spoon as it cooks, until no …

Rating: 5/5(38)

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Healthy Chicken Gnocchi Soup – without half and half or cream

WEBJan 15, 2021 · Instructions. Preheat avocado oil in a medium pot over medium-high heat. If using one thick chicken breast, make a few lengthwise cuts with a knife. Season …

Rating: 5/5(1)
1. Preheat avocado oil in a medium pot over medium-high heat. If using one thick chicken breast, make a few lengthwise cuts with a knife. Season chicken breast with salt and pepper, add to the pan and cook for 3-4 minutes each side until golden brown. Transfer to a plate.
2. To the same pot, add onions, carrots and celery. Sauté for around 5 minutes. Add garlic, red pepper flakes and thyme. Cook for another minute. Sprinkle and stir in flour. Stir in vegetable broth, bay leaf and coconut milk. Place chicken breast right in the middle, increase heat to high, cover pot and bring to a boil. Reduce to a gentle simmer and keep covered. Simmer for 20 minutes, stirring occasionally until chicken is tender and cooked through. Remove chicken to a cutting board with kitchen tongs and shred using two forks.
3. Meanwhile, stir in gnocchi and cook for 3 minutes or just until the gnocchi are cooked. Stir in kale and shredded chicken and heat through, approximately 1 minute.
4. Season with salt and pepper to taste. Add more broth if you prefer the soup a little thinner. Garnish with fresh herbs and serve with a piece of sourdough.

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Chicken Gnocchi Soup (Olive Garden Copycat)

WEBApr 3, 2018 · Melt butter in olive oil in a Dutch oven over medium-high heat. Add onions and celery and sauté for 5 minutes. Add garlic and red …

1. Melt butter in olive oil in a Dutch oven over medium-high heat. Add onions and celery and sauté for 5 minutes. Add garlic and red pepper flakes (if using) and sauté 30 seconds. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
2. Turn heat to low and stir in chicken broth. Whisk cornstarch with milk (you can whisk with as little as 1 cup milk, just enough so it dissolves) and add to pot. Add chicken, Dijon, bay leaves and all seasonings.
3. Increase heat to high, cover pot and bring to a boil. Reduce to a gentle simmer and keep covered. Simmer for 20-25 minutes, stirring occasionally and replacing lid, until chicken is tender enough to shred with a fork. Remove chicken to a cutting board and shred when cool enough to handle.
4. Meanwhile, add half and half to the soup and bring to a simmer. Stir in gnocchi and shredded carrots and simmer for 3 to 4 minutes or just until the gnocchi are cooked. Stir in spinach and shredded chicken and heat through, approximately 1 minute.

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