Creamy Chicken and Gnocchi Soup
Ingredients
The base
-
5
Tablespoons
unsalted butter or light olive oil
-
1
small
yellow onion, diced
-
1-2
large
carrots, peeled and chopped
-
3
ribs
celery, chopped
-
2
teaspoons
minced garlic
-
3
Tablespoons
gluten-free 1:1 flour
-
3-4
cups
chicken stock
-
1 ¼
cups
canned coconut milk or coconut milk light
-
2
teaspoons
gluten-free chicken bouillon (optional)
The protein
-
12
ounces
skinless chicken thighs or 3 cups precooked, shredded chicken
The seasonings
-
1
Tablespoon
fresh thyme or 1 teaspoon dried thyme
-
1
teaspoon
Italian seasoning
-
1
teaspoon
cracked black pepper
-
½-1
teaspoon
kosher salt
-
1
bay leaf
(optional)
The gnocchi and optional veggies
-
1
package
store-bought gluten-free potato gnocchi or mini gnocchi
-
1
cup
frozen peas (optional)
Instructions
- Melt the butter or oil in a large pot over medium-high heat and add the diced onion, carrots, and celery, cooking until soft.
- Stir in the minced garlic and cook for an additional minute.
- Add the gluten-free flour, stirring to coat the vegetables, and cook for another minute.
- Whisk in the coconut milk and chicken stock, adding the optional bouillon, and stir to remove any clumps.
- Bring the mixture to a soft boil, then add the chicken and seasonings, mixing well.
- Simmer uncovered until the chicken is cooked through, then remove and shred it.
- Return the shredded chicken to the pot along with the gnocchi and optional peas, then simmer until the gnocchi are tender.
- Remove the bay leaf, adjust seasonings if needed, and serve warm.
Nutrition Facts (estimated)
Servings
5
Calories
428
Total fat
17.4g
Total carbohydrates
42.8g
Total protein
24.1g
Sodium
695.6mg
Cholesterol
79.8mg
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