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
salt and pepper to taste
Cook chicken
Heat olive oil in a large soup pot over medium-high heat. Add chicken (seasoned with smoked paprika, Italian seasoning, salt, and pepper).
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
Add chicken broth (or water) to the pot.
Slice seared chicken and add it to the pot. Add gnocchi.
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.
Stir in cream and cook for about three more minutes.
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)
