Chicken Gnocchi Soup
Make this chicken gnocchi soup if you’re under the weather and craving a simple, comforting meal. It’s made entirely from scratch using wholesome ingredients. The best part is that it takes only 30 minutes and only needs one cooking pan.
Chicken
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts or tenderloins
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Veggies
- 1 small yellow onion chopped
- 3 small carrots peeled and sliced
- ½ teaspoon Italian seasoning
- 2 medium zucchini sliced
- 4 cloves garlic minced
Gnocchi
- 16 oz potato gnocchi
- 4 cups chicken broth or water
- 1 cup heavy cream
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salt and pepper to taste
Cook chicken
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Heat olive oil in a large soup pot over medium-high heat. Add chicken (seasoned with smoked paprika, Italian seasoning, salt, and pepper).
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Cook on both sides until browned, about 4 minutes per side. Remove the chicken from the soup pot to a plate. Chicken doesn’t have to be cooked through; it will continue cooking in the broth.
Cook veggies
- Add chopped onions and carrots to the pot, together with more Italian seasoning. Sprinkle with more salt. Cook the vegetables for about 6 minutes on medium heat, stirring occasionally.
- Add sliced zucchini and minced garlic to the pot with veggies and cook for 4 more minutes on medium heat.
Cook gnocchi
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Add chicken broth (or water) to the pot.
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Slice seared chicken and add it to the pot. Add gnocchi.
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Bring the soup to a boiling point and then reduce to a simmer. Cook, covered, for about 10 or 12 minutes or longer until the chicken is thoroughly cooked through.
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Stir in cream and cook for about three more minutes.
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Make sure to adjust the seasonings by adding more salt and pepper.
Recipe From: Chicken Gnocchi Soup (30-Minutes, One-Pot) – Julia’s Album (juliasalbum.com)
