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- 1 lb boneless, skinless chicken thighs - 16 oz potato gnocchi - 4 cups low-sodium chicken broth - 1 cup heavy cream - Fresh kale The main ingredients create a hearty base for the soup. The chicken adds protein. The potato gnocchi gives a nice texture. Chicken broth forms the soup's rich flavor. Cream brings a smooth finish. Fresh kale adds nutrition and color. - 1 medium onion - 2 cloves garlic - 2 medium carrots - 2 celery stalks - Dried oregano and thyme The vegetables bring crunch and taste. Onion and garlic add depth to the soup. Carrots and celery give a sweet flavor. Oregano and thyme add herbal notes. These ingredients make the soup bright and fresh. - Grated Parmesan cheese - Fresh parsley - Sea salt and freshly cracked black pepper Garnishing enhances the soup's appeal. Parmesan cheese adds a salty bite. Fresh parsley brightens the presentation. The salt and pepper balance the flavors. These finishing touches make each bowl special. {{ingredient_image_2}} - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Once the oil is hot, add 1 pound of diced chicken thighs. - Season the chicken with sea salt and freshly cracked black pepper. - Cook the chicken for about 5-7 minutes. Stir occasionally until the chicken is golden brown and cooked through. - Remove the chicken from the pot and set it aside on a plate. - In the same pot, add 1 medium finely diced onion, 2 minced cloves of garlic, 2 chopped carrots, and 2 chopped celery stalks. - Sauté these veggies over medium heat for about 5 minutes. You want them to soften and the onion to turn translucent. - Sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of dried thyme. Add a pinch more salt and pepper. - Stir for about 1 minute until the herbs release their fragrance and blend with the vegetables. - Pour in 4 cups of low-sodium chicken broth. Be sure to scrape up any tasty bits stuck to the pot. - Bring the mixture to a gentle simmer over medium-high heat. - Once simmering, add 1 package of potato gnocchi. Cook according to package instructions, usually about 3-5 minutes. The gnocchi is done when it floats to the top. - After the gnocchi cooks, return the chicken to the pot. Stir in 1 cup of heavy cream and 1 cup of chopped kale. - Let the soup simmer for another 5 minutes. This helps the kale wilt and everything heat through. - Taste the soup and adjust the seasoning with more salt and pepper if needed. To get the best taste in your Tuscan Chicken Gnocchi Soup, adjust your seasonings. Start with sea salt and black pepper. Taste as you cook and tweak if needed. You can also use fresh herbs instead of dried ones. Fresh oregano and thyme add a bright flavor. If you only have dried herbs, they work too, but use less. Dried herbs are stronger than fresh. When serving this soup, pair it with some warm bread. A crusty baguette or garlic bread works great. You can also add a simple side salad for freshness. For presentation, use bowls that show off the soup's colors. Top each bowl with a generous sprinkle of grated Parmesan. Fresh parsley adds a nice touch of green, making it look inviting. For cooking this soup, I suggest using a large pot. A Dutch oven is a great choice. It distributes heat evenly and holds enough soup for everyone. You’ll also need a wooden spoon to stir the soup and scrape up any bits. A ladle makes serving easier. A good knife and cutting board are important for chopping your veggies too. Pro Tips Perfect Chicken: Ensure that the chicken thighs are diced evenly to cook uniformly and achieve a tender texture. Seasoning Layers: Season each layer of the soup as you add ingredients for a more flavorful and well-rounded dish. Gnocchi Cooking: Do not overcook the gnocchi; they should only be added in the last few minutes of cooking to maintain their delicate texture. Garnishing: For an added touch, consider a drizzle of olive oil or a squeeze of lemon before serving for extra brightness. {{image_4}} You can switch out the chicken for turkey. Ground turkey works well in this soup. For a vegetarian twist, use chickpeas or lentils. They add protein and texture. Feel free to mix in other vegetables too. Spinach, zucchini, or bell peppers add freshness. Use what you have on hand to make it your own. Want some heat? Add a pinch of red pepper flakes. They’ll give your soup a spicy kick. You can also play with herbs. Fresh basil or rosemary can brighten up the flavors. Try different combinations to find your perfect blend. If you need a gluten-free option, use gluten-free gnocchi. They are available at many stores. You can also make your own with gluten-free flour. For a dairy-free version, swap heavy cream with coconut milk. It adds a nice richness without the dairy. Enjoy your soup without worry! To keep your Tuscan Chicken Gnocchi Soup fresh, let it cool first. Place it in an airtight container. This helps prevent bacteria and keeps flavors intact. Store it in the fridge for up to four days. When you want to serve it again, just reheat it on the stove. Stir it well to warm up evenly. If you want to save some for later, you can freeze it. First, let the soup cool completely. Then, pour it into freezer-safe containers. Leave some space at the top, as soups expand when frozen. It will be good for about three months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove, adding a splash of broth to keep it creamy. In the fridge, Tuscan Chicken Gnocchi Soup lasts up to four days. In the freezer, it can stay fresh for three months. Always check for changes in smell or color before eating. If it looks or smells off, it's best to discard it. Keeping track of dates helps you enjoy this tasty soup at its best! Tuscan Chicken Gnocchi Soup is a creamy and hearty dish. It combines tender chicken, soft gnocchi, and fresh veggies. You will taste the flavors of garlic, herbs, and kale. This soup is perfect for a cozy night in or a family meal. Yes, you can make this soup ahead of time. Cook it, then cool it before storing. Place it in an airtight container in the fridge. It should last for about three days. To reheat, warm it on the stove over low heat. You may need to add a splash of broth or cream for the best texture. To spice it up, add red pepper flakes when cooking. You can also include diced jalapeños for a fresh kick. If you like, try a dash of hot sauce at the end. Adjust the spice to suit your taste. Yes, store-bought gnocchi works well in this soup. Look for a good quality brand, like Rana or De Cecco. They offer fresh varieties that cook quickly. Just follow the package instructions for the best results. This blog post covers the delicious Tuscan Chicken Gnocchi Soup. You learned about the main ingredients, like chicken, gnocchi, and creamy broth. We shared step-by-step instructions for cooking and perfecting flavors. Don’t forget the tips for serving and storage! In the end, this soup is easy to make and customize. Whether you want to adjust flavors or try new ingredients, enjoy making it your own!

Tuscan Chicken Gnocchi Soup

A hearty and creamy soup featuring tender chicken, gnocchi, and fresh vegetables, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced into bite-sized pieces
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup fresh kale, stems removed and chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • to taste sea salt and freshly cracked black pepper
  • 1 package (16 oz) potato gnocchi
  • for serving grated Parmesan cheese
  • for garnish fresh parsley, roughly chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the diced chicken thighs and season lightly with salt and pepper. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pot and set aside on a plate.
  • In the same pot, add the diced onion, minced garlic, chopped carrots, and chopped celery. Sauté over medium heat for about 5 minutes until the vegetables have softened and the onion is translucent.
  • Sprinkle in the dried oregano and thyme, and add an additional pinch of salt and pepper. Stir for about 1 minute until the herbs are fragrant and well-combined with the vegetables.
  • Pour in the chicken broth, making sure to scrape up any delicious browned bits from the bottom of the pot with a wooden spoon. Bring the mixture to a gentle simmer over medium-high heat.
  • Once simmering, add the gnocchi to the pot. Cook according to the package instructions, typically around 3-5 minutes, or until the gnocchi float to the surface, indicating they are done.
  • After the gnocchi is cooked, return the cooked chicken to the pot. Stir in the heavy cream and chopped kale, allowing the soup to simmer for an additional 5 minutes. This will ensure the kale wilts nicely and everything is heated through.
  • Finally, taste the soup and adjust the seasoning with more salt and pepper if needed to suit your liking.

Notes

Ladle the soup into bowls and garnish with Parmesan cheese and fresh parsley.
Keyword chicken, gnocchi, Italian, soup