Healthy Chicken Gnocchi Soup

Ingredients

• 2 tbsp olive oil
• 1 lb raw chicken breasts (About 2 medium-sized breasts)
• 0.5 tsp salt (Add more to preferred taste)
• 0.25 tsp ground pepper
• 1 cup celery (Chopped; about 2–3 ribs)
• 2 cups carrots (Chopped or slivered)
• 2 cups frozen peas
• 1 tbsp garlic (Minced)
• 1 tsp onion powder
• 1 tsp chicken bouillon
• 3 cups chicken broth
• 4 cups whole milk
• 0.25 cup all-purpose flour
• 1 lb gnocchi
• 0.5 cup parmesan cheese (Grated; for serving)
• green onions and shredded basil (Optional toppings; use green onions, shredded basil, or both)

Steps

1. 1

   Heat the olive oil in a large, heavy-bottomed pot over medium heat.

2. 2

   Add the chicken breasts to the pot and season with the salt and ground pepper.

3. 3

   Sear the chicken on both sides for about 3–4 minutes, until golden brown.

4. 4

   Add the celery, carrots, frozen peas, minced garlic, onion powder, chicken bouillon, and chicken broth to the pot.

5. 5

   Simmer the soup on low to medium heat with the chicken for 20 minutes.

6. 6

   While the soup simmers, whisk the whole milk and all-purpose flour together in a bowl or large glass measuring cup until smooth and no lumps of flour remain.

7. 7

   Remove the chicken breasts from the soup and place them on a cutting board. Shred the chicken with two forks, then transfer it back to the pot.

8. 8

   Pour the milk-and-flour mixture into the soup and mix well.

9. 9

   Add the gnocchi to the pot.

10. 10

    Simmer the soup over medium heat, stirring, until it thickens, about 4–5 minutes.

11. 11

    Serve topped with grated parmesan cheese, shredded basil, chopped green onions, or a combination of the optional toppings.

Notes

For a quicker version, the source notes that pre-cooked shredded or rotisserie chicken and frozen mixed vegetables may be used. Refrigerate leftovers in an airtight container for 4–5 days, or freeze in a freezer-safe container for up to 3 months. The source also includes slow-cooker instructions: cook all ingredients except the milk, flour, and gnocchi on high for 2–3 hours or low for 4–5 hours until the chicken is tender; shred and return the chicken, then add the milk, flour, and gnocchi and cook for another hour on high, stirring occasionally, until thickened.

Nutrition per serving

• soup
• main
• American
• one-pot
• stovetop
• chicken
• vegetables
• fall