Basic chicken noodle soup gets an upgrade with the addition of
kale, gnocchi, and cream. This Kale Chicken and Gnocchi Soup is warm and
comforting.
INGREDIENTS
·
1 Tbsp olive oil
·
4 cloves garlic
·
1 yellow onion
·
2 carrots
·
1 bunch kale
·
1 rotisserie chicken breast (about 1-1.5 cups)
·
5 cups chicken broth (reduced sodium
preferred)
·
1/4 tsp nutmeg
·
1/2 tsp basil
·
Freshly cracked pepper
·
Pinch red pepper flakes
(optional)
·
1 lb. gnocchi
·
1/2 cup half and half or cream (optional)
INSTRUCTIONS
1.
Dice the onion and
mince the garlic. Sauté the onion and garlic with olive oil in a large pot over
medium heat for 3-5 minutes, or until the onion are soft and transparent. While
the onion and garlic are sautéing, peel and slice the carrots. Add the carrots
to the pot and continue to sauté for 3-5 minutes more.
2.
While the onion,
garlic, and carrots are sautéing, pull the kale leaves from the woody stems and
then rip or cut them into thin strips. Rinse the kale well under cool water in
a colander. Add the rinsed kale to the pot and sauté until the kale has wilted
down to half its volume (3-5 minutes).
3.
Chop or shred the
chicken into bite sized pieces then add it to the pot along with the broth,
nutmeg, basil, a generous does of freshly cracked pepper (about 20 cranks of a
pepper mill), and a pinch of red pepper flakes.
4.
Bring the pot up to a
boil over medium-high heat, then add the gnocchi. Let the gnocchi simmer in the
soup for 3-5 minutes, or until they are light and tender. Turn the heat off.
5.
Serve the soup as is,
or add 1/2 cup half and half or cream. Taste the broth and adjust the salt or
pepper as needed.
https://www.budgetbytes.com/2016/01/kale-chicken-and-gnocchi-soup/
