Chicken Gnocchi Soup
Chicken Gnocchi Soup
Ingredients
For the Chicken
- 4 boneless chicken thighs
- 2 tablespoons avocado oil, plus more for coating
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes, plus more for topping
- 1/2 packet chicken bouillon powder
For the Soup Base
- 4 carrots, diced
- 3 celery stalks, diced
- 1 yellow onion, diced
- 1 container cherry tomatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 3 cups half and half
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
- 1/2 packet chicken bouillon powder
- 1 container potato gnocchi, 16 ounce
- 5 ounces fresh spinach
- 1/2 cup grated Parmesan cheese
- 2 tablespoons corn starch
For Garnish
- 1/4 cup shaved Parmesan cheese, as needed
- 1/4 teaspoon red pepper flakes, as needed
Instructions
- 1
Coat the boneless chicken thighs with a light layer of avocado oil. In a small bowl, combine 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon red pepper flakes, and 1/2 packet of chicken bouillon powder. Season the chicken thighs generously with this mixture.
⏱️ 5 min
- 2
Heat 2 tablespoons of avocado oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the seasoned chicken thighs to the pot. Cook for 6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pot and set aside to cool slightly.
⏱️ 15 min
- 3
While the chicken is cooking, dice the carrots, celery stalks, and yellow onion. Halve the cherry tomatoes and mince the garlic.
⏱️ 10 min
- 4
Once the chicken is removed, add the diced carrots, celery, yellow onion, and halved cherry tomatoes directly into the same pot. Cook over medium-high heat, stirring occasionally, until the onions become transparent, about 5-7 minutes.
⏱️ 7 min
- 5
Add the minced garlic to the pot with the vegetables and cook for another 1 minute until fragrant.
⏱️ 1 min
- 6
Stir in the 2 tablespoons of all-purpose flour and cook briefly for about 1 minute, allowing it to coat the vegetables and cook out the raw flour taste.
⏱️ 1 min
- 7
Gradually pour in the 3 cups of chicken broth and 3 cups of half and half, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 8
Add another 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon red pepper flakes, 1/2 teaspoon dried thyme, and the remaining 1/2 packet of chicken bouillon powder to the soup. Stir well to combine.
⏱️ 1 min
- 9
Reduce the heat to low-medium, cover the pot, and let the soup simmer for 20 minutes to allow the flavors to meld and the vegetables to soften.
⏱️ 20 min
- 10
While the soup simmers, dice the cooked chicken thighs into bite-sized pieces.
⏱️ 3 min
- 11
After 20 minutes, uncover the pot. Add the diced chicken, the container of potato gnocchi, fresh spinach, and 1/2 cup of grated Parmesan cheese to the soup. Stir in the 2 tablespoons of corn starch. Cook for another 5 minutes, or until the gnocchi are tender and the spinach has wilted.
⏱️ 5 min
- 12
Ladle the hot soup into bowls. Garnish with additional red pepper flakes and shaved Parmesan cheese before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Gnocchi Soup
For the Chicken
- 4 boneless chicken thighs
- 2 tablespoons avocado oil, plus more for coating
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes, plus more for topping
- 1/2 packet chicken bouillon powder
For the Soup Base
- 4 carrots, diced
- 3 celery stalks, diced
- 1 yellow onion, diced
- 1 container cherry tomatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 3 cups half and half
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
- 1/2 packet chicken bouillon powder
- 1 container potato gnocchi, 16 ounce
- 5 ounces fresh spinach
- 1/2 cup grated Parmesan cheese
- 2 tablespoons corn starch
For Garnish
- 1/4 cup shaved Parmesan cheese, as needed
- 1/4 teaspoon red pepper flakes, as needed
Instructions
- 1
Coat the boneless chicken thighs with a light layer of avocado oil. In a small bowl, combine 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon red pepper flakes, and 1/2 packet of chicken bouillon powder. Season the chicken thighs generously with this mixture.
⏱️ 5 min - 2
Heat 2 tablespoons of avocado oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the seasoned chicken thighs to the pot. Cook for 6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pot and set aside to cool slightly.
⏱️ 15 min - 3
While the chicken is cooking, dice the carrots, celery stalks, and yellow onion. Halve the cherry tomatoes and mince the garlic.
⏱️ 10 min - 4
Once the chicken is removed, add the diced carrots, celery, yellow onion, and halved cherry tomatoes directly into the same pot. Cook over medium-high heat, stirring occasionally, until the onions become transparent, about 5-7 minutes.
⏱️ 7 min - 5
Add the minced garlic to the pot with the vegetables and cook for another 1 minute until fragrant.
⏱️ 1 min - 6
Stir in the 2 tablespoons of all-purpose flour and cook briefly for about 1 minute, allowing it to coat the vegetables and cook out the raw flour taste.
⏱️ 1 min - 7
Gradually pour in the 3 cups of chicken broth and 3 cups of half and half, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
⏱️ 3 min - 8
Add another 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon red pepper flakes, 1/2 teaspoon dried thyme, and the remaining 1/2 packet of chicken bouillon powder to the soup. Stir well to combine.
⏱️ 1 min - 9
Reduce the heat to low-medium, cover the pot, and let the soup simmer for 20 minutes to allow the flavors to meld and the vegetables to soften.
⏱️ 20 min - 10
While the soup simmers, dice the cooked chicken thighs into bite-sized pieces.
⏱️ 3 min - 11
After 20 minutes, uncover the pot. Add the diced chicken, the container of potato gnocchi, fresh spinach, and 1/2 cup of grated Parmesan cheese to the soup. Stir in the 2 tablespoons of corn starch. Cook for another 5 minutes, or until the gnocchi are tender and the spinach has wilted.
⏱️ 5 min - 12
Ladle the hot soup into bowls. Garnish with additional red pepper flakes and shaved Parmesan cheese before serving.
⏱️ 2 min