Creamy Chicken Gnocchi Soup

A single pot of soup is the ideal lazy meal and comfort food.

A warm bowl of creamy chicken gnocchi soup, garnished with herbs and rich in flavor, ready to be enjoyed.

Effortless, straightforward, and tasty in each mouthful.

This chicken gnocchi soup is so straightforward that you'll find yourself going back for seconds or thirds. There's nothing better than an easy meal to whip up for a late dinner or afternoon lunch. It's so perfect that there won't be any leftovers.

Creamy Chicken Gnocchi Soup - Makes 8 servings!

Ingredient List:

• 3-4 cloves of garlic

• 1 large shallot

• White wine preferrably savigon blanc or chardonay

• 1 pound of  boneless skinless chicken thighs or skinless chicken breast

• 1 pound of Gnocchi

• Olive Oil

• Salt

• Black Pepper

• Smoked Paprika

• Garlic Powder

• Onion Powder

• Heavy Cream

• Water

• Italian seasoning

• Chicken Bouillon Powder

Prep:

1. Peel 3-4 cloves of garlic and roughly chop them up.

2. Place your garlic in a small bowl.

3. Peel 1 large shallot and roughly chop it up.

4. Place your shallot in a separate small bowl.

5. Now let's prep the chicken!

6. Trim any fatty parts from your chicken thighs or breasts.

7. Dice the chicken into small to medium cubes. The sizes don't need to be uniform!

8. Place your chicken in a separate bowl!

9. Now, let's add the spices to the chicken!

10. 1 teaspoon of garlic powder

11. 1 teaspoon of onion powder

12. 1/2 teaspoon of smoked paprika

13. 1/2 teaspoon of salt

14. 1/2 teaspoon of black pepper

15. 2 tablespoons of olive oil

16. Mix your spices and chicken thoroughly!

    
    

Time To Cook:

1. Take a small pot and coat the bottom with olive oil, then preheat it over medium heat.

2. To check if the oil is ready, dip the end of a wooden spoon into it and see if bubbles form. For more details on this method, refer to the linked blog post.

3. When the oil is hot enough, add the chicken and sauté until fully cooked. Cover the pot with a lid to generate steam. Let the chicken sit with the lid on for about 5 minutes, allowing the steam to aid in cooking. Once the chicken is fully cooked with no pink remaining, remove it and place it in a separate bowl.

4. Next, add the chopped garlic and shallots. If necessary, add a bit more olive oil to prevent sticking. Keep an eye on them and stir occasionally to ensure they don’t stick to the pot. Lower the temperature to let the garlic and shallots brown nicely without burning.

5. Once nicely browned, deglaze the pot with white wine, such as Sauvignon Blanc or Chardonnay. Pour in 1/4 cup of wine and let the garlic and shallots simmer. Increase the heat to low-medium.

6. After five minutes of simmering, add sixteen ounces of gnocchi to the pot, stirring to prevent sticking.

7. Add one cup of warm water to cover the gnocchi. Let the pot simmer for about 5 minutes with the lid on, increasing the heat to medium.

8. After 5 minutes, stir the gnocchi and add the chicken back into the pot.

9. Add 3 cups of warm water

10. 2 tablespoons of chicken bouillon

11. 1 teaspoon of smoked paprika

12. 2 teaspoons of Italian seasoning

13. 1 teaspoon of garlic powder

14. 1 teaspoon of onion powder

15. 1 cup of heavy cream

16. Bring to a simmer by increasing to medium-high heat and covering the pot. Let it simmer for 10 minutes.

17. After 10 minutes, serve and enjoy.

Freezing!

Let your soup cool down completely before freezing. When the soup has cooled down, grab your desired freezer containers and add in your soup. Do not overfill the containers because the soup will expand!