Description
Indulge in a comforting bowl of Creamy Sun Dried Tomato Gnocchi Soup with Chicken, where tender gnocchi meet a rich, velvety broth infused with sun-dried tomatoes and savory chicken. This hearty dish is perfect for a cozy night in or impressing guests with minimal fuss.
Ingredients
- Boneless, skinless chicken breasts or thighs
- Pre-cooked rotisserie chicken (optional)
- Shelf-stable potato gnocchi
- Frozen gnocchi (optional)
- Cauliflower gnocchi (optional)
- Small pasta shapes (like ditalini or orzo, optional)
- Cheese tortellini (optional)
- Oil-packed sun-dried tomatoes
- Chicken broth
- Vegetable broth (optional)
- Heavy cream or half-and-half
- Full-fat coconut milk (optional)
- Plant-based unsweetened creamer (optional)
- Yellow onion
- Garlic
- Fresh spinach
- Kale or Swiss chard (optional)
- Freshly grated Parmesan cheese
- Pecorino Romano (optional)
- Nutritional yeast (optional)
- Salt
- Black pepper
- Dried oregano
- Dried basil
- Red pepper flakes (optional)
- Fresh basil or parsley (for garnish, optional)
- Olive oil (or oil from sun-dried tomatoes)
Instructions
- If you’re not using pre-cooked chicken, start by cooking your chicken breasts or thighs. You can boil them, pan-sear them, or bake them until cooked through. Once cooled slightly, shred or dice the chicken into bite-sized pieces and set aside.
- In a large Dutch oven or a heavy-bottomed pot, heat a tablespoon of olive oil (or the oil from your sun-dried tomatoes for extra flavor) over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
- Stir in the chopped, drained sun-dried tomatoes. Cook for 2-3 minutes, allowing their flavors to deepen and meld with the aromatics. If you like a little heat, this is a good time to add a pinch of red pepper flakes.
- Pour in the chicken broth, dried oregano, and dried basil. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot. Reduce the heat to low, cover, and let it simmer for about 10-15 minutes.
- Increase the heat to medium-low and add the gnocchi to the simmering soup. Cook according to package directions, which is usually only 2-3 minutes, or until the gnocchi float to the surface and are tender.
- Reduce the heat to low. Stir in the heavy cream (or your chosen dairy-free alternative) and the cooked, shredded chicken. Heat through gently for about 2-3 minutes.
- Stir in the fresh spinach a handful at a time. It will wilt quickly into the hot soup. Continue stirring until all the spinach has wilted and is tender-crisp.
- Taste the soup and season generously with salt and black pepper to your preference. Ladle the hot soup into bowls and garnish each serving with a generous sprinkle of freshly grated Parmesan cheese and, if desired, some fresh basil or parsley.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg
Keywords: Don't overcook the gnocchi, as they cook very quickly. Enhance flavor with sun-dried tomato oil for sautéing. Adjust the soup's consistency by adding more broth if too thick or using cornstarch for thickening. Fresh herbs added at the end brighten the flavors, and a squeeze of lemon juice can add a nice acidity. For a vegetarian option, swap chicken for beans and use vegetable broth.