Description
Equipment
Dutch Oven or large pot
Ingredients
Slurry
3tablespoonsall purpose flour, or gluten-free flour mix
1/4cuphalf and half
1cupcold water, divided
This “Marry Me” Chicken Gnocchi Soup is made with chicken breast, chicken sausage, baby spinach, sundried tomatoes, and pillowy soft gnocchi in a light, creamy soup.
7ouncessweet Italian chicken sausage, removed from casings
Olive oil spray
5cupsreduced sodium chicken broth
1large shallot, diced
6garlic cloves, minced
2teaspoonstomato paste
1poundboneless skinless chicken breast
1parmesan cheese rind
1/3cupsundried tomatoes in oil, drained and chopped
1/2teaspoondried Italian seasoning
16ouncepackage gnocchi, or gluten-free gnocchi
4cupsfresh baby spinach leaves, rough chopped
1/4cupparmesan cheese, grated
2tbspfresh basil , optional for garnish
Instructions
Create a slurry by combining 1/2 cup of the cold water, half and half and flour in a small bowl and whisk until well blended. Set aside.
- 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 longer pink and slightly browned.
- Add the shallots and garlic and cook until soft, 3 minutes. Add the tomato paste and chicken breast.
Pour the remaining 1/2 cup water and chicken broth, parmesan rind, sundried tomatoes, Italian seasoning and bring to a boil. Partially cover and simmer on low until vegetables are soft and the chicken shreds easily, about 25 minutes.
Remove the chicken and set aside, shred with 2 forks.
- Return the chicken to the pot then slowly stir in slurry, stirring well as you add and bring it back to a boil.
- Add the gnocchi, spinach, parmesan cheese and basil; cook according to package directions for the gnocchi, or until they start to float to the top and soup thickens. Adjust salt and pepper to taste, discard parmesan cheese rind and serve.
Last Step:
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Notes
Variations
- Sausage: Substitute chicken sausage with turkey.
- Parmesan Rind: If you don’t have a parmesan rind, it’s fine to skip it. However, it adds depth you can’t get from grated parmesan. 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.
- Italian Seasoning: If you don’t have Italian seasoning, substitute dried basil and oregano.
Nutrition
Serving: 11/2 cups, Calories: 341kcal, Carbohydrates: 37g, Protein: 29.5g, Fat: 7.5g, Saturated Fat: 2.5g, Cholesterol: 86mg, Sodium: 790.5mg, Fiber: 2.5g, Sugar: 2.5g
