Chicken Kale Gnocchi Soup Recipe

This creamy, hearty Chicken Kale Gnocchi Soup is made with pillowy potato gnocchi, tender shredded chicken, and fresh kale, ready in just 40 minutes. The broth transforms into a rich, velvety base that perfectly coats each soft dumpling as it simmers. I rely on this warming bowl on chilly weeknights.

Restaurant-Quality At Home

I used to order a similar famous soup every time I went out, assuming the rich broth was too complicated to replicate. The secret turned out to be a simple butter and flour roux combined with heavy cream.

The biggest mistake I made early on was boiling the gnocchi too long until it turned to mush. Now I add it right at the end, letting it simmer just until it floats to the top.

Chicken Kale Gnocchi Soup Ingredients

• 1 tbsp olive oil
• 1/4 cup unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, shredded
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken breast, shredded
• 1 (16 oz) package potato gnocchi
• 2 cups fresh kale, chopped and stems removed
• 1 tsp fresh thyme
• Salt and black pepper to taste

How To Make Chicken Kale Gnocchi Soup

1. Sauté the Vegetables: Heat olive oil and butter in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until soft.
2. Create the Roux: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste.
3. Simmer the Broth: Slowly whisk in the chicken broth and heavy cream, ensuring there are no flour lumps. Bring the liquid to a gentle simmer and let it thicken slightly for 10 minutes.
4. Add the Fillings: Stir in the shredded chicken, fresh thyme, salt, and pepper. Let it warm through for about 3 minutes.
5. Cook the Gnocchi: Add the gnocchi and chopped kale to the pot. Simmer for 3 to 5 minutes, just until the gnocchi float to the surface and the kale wilts.

Recipe Tips

• Prep ingredients ahead: The cooking process moves fast once the roux is made, so having veggies chopped helps.
• Use rotisserie chicken: This saves significant prep time and adds great roasted flavor.
• Massage the kale: Rubbing the chopped kale leaves briefly with your hands softens them before they hit the soup.

What To Serve With Chicken Kale Gnocchi Soup

Serve this creamy soup with warm, crusty bread or garlic breadsticks to soak up the rich broth. A crisp, acidic side salad with an Italian vinaigrette cuts through the heavy cream beautifully.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of chicken broth if it has thickened too much. Freezing is not recommended as the cream can separate and gnocchi becomes mushy.

FAQs

• Can I use spinach instead of kale? Yes, baby spinach works perfectly. Add it at the very end of cooking since it wilts much faster than kale.
• Do I need to pre-cook the gnocchi? No, the gnocchi cooks directly in the soup broth. This infuses it with flavor and helps thicken the soup slightly.
• Can I make this dairy-free? You can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. Just be aware it will alter the final flavor profile slightly.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 15g
• Cholesterol: 105mg
• Sodium: 890mg
• Total Carbohydrate: 32g
• Protein: 20g

Try More Recipes:

• Chicken Kale White Bean Soup Recipe
• Chicken Kale Soup Recipe
• Chicken Kale Butternut Squash Soup Recipe

Chicken Kale Gnocchi Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Creamy, pillowy Chicken Kale Gnocchi Soup is loaded with shredded chicken, soft potato dumplings, and fresh greens in just 40 minutes. This hearty, warming bowl brings restaurant-quality comfort straight to your dining table on a busy weeknight.

Ingredients

• 1 tbsp olive oil

• 1/4 cup unsalted butter

• 1 medium yellow onion, diced

• 2 medium carrots, shredded

• 2 stalks celery, diced

• 3 cloves garlic, minced

• 1/4 cup all-purpose flour

• 4 cups chicken broth

• 1 cup heavy cream

• 2 cups cooked chicken breast, shredded

• 1 (16 oz) package potato gnocchi

• 2 cups fresh kale, chopped and stems removed

• 1 tsp fresh thyme

• Salt and black pepper to taste

Directions

• 1. Sauté the Vegetables: Heat olive oil and butter in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until soft.
• 2. Create the Roux: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste.
• 3. Simmer the Broth: Slowly whisk in the chicken broth and heavy cream, ensuring there are no flour lumps. Bring the liquid to a gentle simmer and let it thicken slightly for 10 minutes.
• 4. Add the Fillings: Stir in the shredded chicken, fresh thyme, salt, and pepper. Let it warm through for about 3 minutes.
• 5. Cook the Gnocchi: Add the gnocchi and chopped kale to the pot. Simmer for 3 to 5 minutes, just until the gnocchi float to the surface and the kale wilts.