Creamy Chicken Gnocchi Soup

Servings:

Prep Time: 10

Cook Time: 20

Total Time: 30

This creamy gnocchi and chicken soup only requires one pot, and delivers big on comfort and bright, satisfying flavor.

Blot the chicken pieces dry and sprinkle them all over with salt and onion powder. Set a soup pot over medium heat, and once it’s hot, add 1 tbs oil, then the chicken. Cook the chicken until browned on both sides and cooked all the way through, 4 to 8 minutes per side. Move it to a plate and once it’s cool enough to handle, shred it or chop it into bite-size cubes.
Add the remaining olive oil if the pot appears dry. Add the carrots, celery, onion and mushrooms and cook for 6 minutes, until mostly softened. Stir in the garlic, sun dried tomatoes for 30 seconds. Sprinkle over the potato starch and stir to coat all. Add in the tomato paste, paprika, Italian herb blend, salt and pepper to taste and stir to coat.
Stir in the broth and chicken pieces and bring to a simmer. Cover the pot, and cook for 20 minutes. Add the gnocchi and cook for 5 minutes or until tender.
Just before serving, stir in the heavy cream, grated parmesan and baby spinach. Taste for seasoning and adjust salt if needed.
Ladle into soup bowls and garnish with pepper flakes and basil.

Instead of chicken, make this a vegetarian soup by adding two cans of rinsed and drained white beans or chickpeas instead.
Kept in an airtight container in the refrigerator, this creamy chicken & gnocchi soup will keep for up to 4 days.