Servings: 8 bowls
Calories: 299kcal
Equipment
- 1 Stock pot
Ingredients
- 1.5 cups chicken breast (cooked and diced)
- 6 cups chicken broth
- 1 cup heavy cream
- 2.5 cups mirepoix (equal parts diced carrots, onion, and celery)
- 6 cloves garlic
- 1 tablespoon Italian seasoning
- .5 teaspoon salt
- .5 teaspoon pepper
- 1 bay leaf
- 16 ounces gnocchi
- 1 cup kale (you could use spinach or any other leafy green that cooks down well)
- 3/4 cup Parmesan cheese
Instructions
- Heat olive oil over medium heat in a large pot.
- Dice the veggies if not using prediced veggies, otherwise, just add in the carrots, celery, onions, and crushed garlic.
- Allow the veggies to soften, about 5 minutes of cooking.
- Shred the chicken breast meat and add into the veggies along with the seasonings.
- Pour in the chicken stock.
- Bring the soup to a simmer and let it simmer for about 10 minutes.
- After 10 minutes, add the gnocchi and kale. Cook the gnocchi just until they float, around 2 minutes.
- Turn the heat down to low and stir in the heavy cream and Parmesan cheese.
- Serve hot from the stove. Enjoy!
Notes
You can use 2 10 ounce containers of mirepoix from the produce section.
Do not use frozen gnocchi. They will be gummy in the soup.
Just cook the soup until the gnocchi floats to the top.
You can skip adding the spinach or kale or add more than a cup. This doesn't have to be exact!
Nutrition
Serving: 1bowl | Calories: 299kcal | Carbohydrates: 28g | Protein: 14g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 62mg | Sodium: 1221mg | Potassium: 200mg | Fiber: 3g | Sugar: 4g | Vitamin A: 818IU | Vitamin C: 7mg | Calcium: 173mg | Iron: 3mg
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