By Brittany Meadows
Chicken Gnocchi Soup
7 steps
Prep:10minCook:35min
Serving: 1 1/2 cups, Calories: 341 kcal
Equipment
Dutch Oven or large pot
*sub half and half with pureed silken tofu, 1:1 ratio
*sub 7oz sweet Italian chicken sausage w/mild Italian turkey sausage
Updated at: Thu, 06 Jun 2024 03:46:52 GMT
Nutrition balance score
Great
Glycemic Index
59
Moderate
Glycemic Load
22
High
Nutrition per serving
Calories367.6 kcal (18%)
Total Fat9 g (13%)
Carbs37.4 g (14%)
Sugars2.4 g (3%)
Protein34.1 g (68%)
Sodium986.2 mg (49%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Slurry
Soup
6 ouncesturkey ground sausage
Italian, mild, removed from casings
Olive oil spray
5 cupsreduced sodium chicken broth
1shallot
large, diced
garlic cloves
minced
2 teaspoonstomato paste
1 poundboneless skinless chicken breast
2 Tbspnutritional yeast
⅓ cupsundried tomatoes in oil
drained and chopped
½ teaspoondried Italian seasoning
16 ouncegnocchi
or gluten - free gnocchi
4 cupsfresh baby spinach leaves
rough chopped
¼ cupparmesan cheese
grated
2 Tbspfresh basil
optional for garnish
Instructions
Step 1
Create a slurry by combining 1/2 cup of the cold water, half and half and flour in a small bowl and whisk until well blended. Set aside.
Step 2
Heat a large pot or Dutch oven over medium heat and spray with oil then add the sausage. Cook the sausage, breaking up with a wooden spoon as it cooks, until no longer pink and slightly browned.
Step 3
Add the shallots and garlic and cook until soft, 3 minutes. Add the tomato paste and chicken breast.
Step 4
Pour the remaining 1/2 cup water and chicken broth, parmesan rind, sundried tomatoes, Italian seasoning and bring to a boil. Partially cover and simmer on low until vegetables are soft and the chicken shreds easily, about 25 minutes.
Step 5
Remove the chicken and set aside, shred with 2 forks.
Step 6
Return the chicken to the pot then slowly stir in slurry, stirring well as you add and bring it back to a boil.
Step 7
Add the gnocchi, spinach, parmesan cheese and basil; cook according to package directions for the gnocchi, or until they start to float to the top and soup thickens. Adjust salt and pepper to taste, discard parmesan cheese rind and serve.
