Creamy Chicken Gnocchi Soup
Creamy Chicken Gnocchi Soup is a rich, savory soup filled with colorful vegetables, seasoned chicken, smokey bacon, and pillowy textured gnocchi. It is the perfect cozy, hearty soup to warm you up on a cold winter evening.
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Servings: 8
Calories: 453kcal
Ingredients
- 2.5 cup Precooked Chicken (Rotisserie Chicken) or 1.5 lb boneless chicken breast (2-3 chicken breast)
- 4 Slices of Bacon
- 1 Small Onion, chopped
- 6 Garlic Cloves, minced
- 3 large Carrots, chopped
- 3 Celery Stalks, chopped
- 1 Poblano Pepper, chopped optional
- 1 Jalapeno Peppers, chopped optional
- 4 cups Chicken Broth
- 2 tbsp Fresh Oregano
- 1 tbsp Fresh Rosemary
- 2 tsp Italian Seasoning or Herbs de Provence
- 1 tsp Smoked Paprika
- 1/4 tsp Cayenne Pepper optional
- Pinch of Red Crushed Peppers optional
- 1 1/2 cup Cashew Cream
- 2 cups Raw Spinach or Kale
- 16 oz Potato Gnocchi (2 packages of gnocchi)
- Salt and Pepper, as desired
Instructions
- Start by prepping the ingredients: chop the carrots, onion, garlic, celery, bacon, poblano pepper, and jalapenos pepper. Shred your precooked chicken into bite-sized pieces. You'll need about 2.5 cups of cooked chicken. Prepare the cashews for the cream by bringing 2 cups of water to a boil, then pouring it over a bowl of raw cashews. Allow the cashews to soak for at least 15 minutes.
- Once your ingredients are prepped, add cooking oil to a large dutch oven or pot and saute the onions for about 2-3 minutes, or until fragrant and translucent. Then, add the carrots and onions and saute for another 2 minutes. Finally, add the garlic, sliced peppers, and bacon. Saute for 5 minutes.
- Mix in the seasonings and saute for 1 minute, or until fragrant. Then, add the sliced chicken breast, fresh herbs, and broth. Bring the mixture to a boil and boil for 5 minutes. (If your chicken is raw, simmer over medium heat for 20 minutes, until the chicken is cooked through.)
- Then, stir in the gnocchi. Reduce the heat to medium heat, cover, and simmer for 15 minutes. While the soup is simmering, make the cashew cream. Drain the cashews, add them to a blender, along with 1.5 cups of water. Blend until smooth.
- Pour the cashew cream into the soup. Mix well, then add in the raw spinach. Let the soup simmer for 5 more minutes, or until warmed through. If the soup is too thick, add additional broth.
- Stir the soup before serving and garnish with chopped green onion. Enjoy!
Notes
Nutrition (per serving):
Servings: 8
Fat: 18.7g
Calories: 453
Protein: 23.5g
If you are making the recipe in the crockpot, follow the instructions above in my blog.
How To Make Cashew Cream
Nutrition
Serving: 1g | Calories: 453kcal