Creamy Lightened-up Chicken Gnocchi Soup is a wonderful dish that warms your soul and comforts your palate. This soup showcases tender chicken and soft gnocchi in a creamy broth without heavy calories. It’s perfect for cozy dinners with family or friends. Plus, it’s easy to make, making it a weeknight favorite!
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Healthy and Lightened Up
- Quick and Easy to Prepare
- Packed with Flavor and Nutrients
- Perfect for Meal Prep
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients List
- 1 Tbsp olive oil
- 1.5 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1 Tbsp unsalted butter
- 3 large carrots, diced
- 3 large celery stalks, diced
- 1 medium yellow onion, diced
- 3 Tbsp cornstarch
- 2 (12-oz. cans) low-fat evaporated milk
- 1 Tbsp Italian seasoning
- 1/4 tsp celery salt
- 1/4 tsp black pepper
- 3 cloves garlic, minced
- 32 oz. fat-free chicken broth
- 16 oz. potato gnocchi
- 4 oz. baby spinach
- 3.5 cups frozen cauliflower florets
- Fresh parsley for serving
- Grated parmesan cheese for serving
How to make Step-by-Step
Cook the Chicken: In a Dutch oven or large pot, heat olive oil over medium-high. Add the chicken and 1/2 teaspoon salt. Sauté until golden brown and cooked through (about 4-5 minutes), then remove to a plate.
Sauté Vegetables: Reduce heat to medium, add butter, and once melted, add carrots, celery, and onion. Sauté until the onion is softened (about 5 minutes).
Add Seasonings: Stir in Italian seasoning, celery salt, pepper, and garlic.
Make the Slurry: In a small bowl, mix 2 tablespoons of evaporated milk with cornstarch to create a slurry.
Combine Ingredients: Add the slurry, remaining evaporated milk, and chicken broth to the pot. Bring to a brief boil, then reduce heat to simmer for 10 minutes.
Cook Gnocchi and Cauliflower: Stir in gnocchi and cauliflower, simmering until the gnocchi is tender (about 8-10 minutes).
Finish the Soup: Remove from heat, stir in chicken and spinach.
Adjust Seasoning: Season to taste with additional salt, pepper, or seasonings as needed.
Serve: Serve hot with parmesan, parsley, and black pepper.
Serving Suggestions
This soup is delicious on its own but pairs wonderfully with crusty bread or a light salad. A sprinkle of fresh herbs and a drizzle of olive oil can elevate the dish further.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: For longer storage, freeze the soup for up to 3 months. Thaw and reheat before serving.
- Separate Components: If possible, keep the gnocchi separate until ready to serve to prevent it from becoming mushy.
Tips for Success
- Use Fresh Ingredients: The fresher your vegetables, the better the flavor.
- Don’t Overcook Gnocchi: Keep an eye on the gnocchi as it cooks to maintain its texture.
- Adjust Creaminess: If you prefer a thicker soup, increase the cornstarch slightly.
Variations to Try
- Add different vegetables like zucchini or kale for extra nutrition.
- Swap the chicken for turkey or use beans for a vegetarian version.
- Try different spices like paprika or thyme for a flavor twist.
FAQs
Can I make this soup vegetarian?
Yes, you can replace the chicken with chickpeas or plant-based protein and use vegetable broth.How do I store leftovers?
Place them in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.Can I use fresh gnocchi?
Yes, you can use fresh gnocchi, just be mindful of the cooking time.Is this soup gluten-free?
Yes, just ensure that your gnocchi is gluten-free, and use gluten-free cornstarch.
Closing Notes
Creamy Lightened-up Chicken Gnocchi Soup is not just a dish, but a delightful experience for your taste buds. With its comforting flavors and nourishing ingredients, it’s a meal that feels indulgent without the guilt. Perfect for any day of the week, this soup invites everyone to the table. Enjoy making this easy, flavorful soup that will quickly become a staple in your kitchen!
Creamy Lightened-up Chicken Gnocchi Soup
Ingredients
Main Ingredients
- 1 Tbsp olive oil For cooking chicken
- 1.5 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1 Tbsp unsalted butter For sautéing vegetables
- 3 large carrots, diced
- 3 large celery stalks, diced
- 1 medium yellow onion, diced
- 32 oz. fat-free chicken broth
- 16 oz. potato gnocchi
- 4 oz. baby spinach
- 3.5 cups frozen cauliflower florets
Seasonings
- 3 Tbsp cornstarch
- 2 12-oz. cans low-fat evaporated milk
- 1 Tbsp Italian seasoning
- 1/4 tsp celery salt
- 1/4 tsp black pepper
- 3 cloves garlic, minced
For Serving
- Fresh parsley for serving
- Grated parmesan cheese for serving
Instructions
Cooking the Chicken
- In a Dutch oven or large pot, heat olive oil over medium-high. Add the chicken and 1/2 teaspoon salt. Sauté until golden brown and cooked through (about 4-5 minutes), then remove to a plate.
Sautéing Vegetables
- Reduce heat to medium, add butter, and once melted, add carrots, celery, and onion. Sauté until the onion is softened (about 5 minutes).
Adding Seasonings
- Stir in Italian seasoning, celery salt, pepper, and garlic.
Making the Slurry
- In a small bowl, mix 2 tablespoons of evaporated milk with cornstarch to create a slurry.
Combining Ingredients
- Add the slurry, remaining evaporated milk, and chicken broth to the pot. Bring to a brief boil, then reduce heat to simmer for 10 minutes.
Cooking Gnocchi and Cauliflower
- Stir in gnocchi and cauliflower, simmering until the gnocchi is tender (about 8-10 minutes).
Finishing the Soup
- Remove from heat, stir in chicken and spinach.
Adjusting Seasoning
- Season to taste with additional salt, pepper, or seasonings as needed.
Serving
- Serve hot with parmesan, parsley, and black pepper.
