Description
This homemade one-pot Healthy Chicken Gnocchi Soup is the perfect comfort food. Creamy, satisfying and so flavorful. It comes together in 40 minutes and it’s made without half and half or heavy cream, making it dairy-free.
Ingredients
Scale
2 tbsp avocado oil
1 lb organic chicken breasts
1 medium onion, chopped
1 1/2 cup carrots, chopped
1 cup celery, chopped
4 garlic cloves, minced
1 tbsp fresh thyme
1/4 tsp chili flakes (optional)
1 tbsp tapioca flour
1 bay leaf
3 1/2 cup low sodium vegetable broth
1 can full-fat coconut milk
16 oz gnocchi
1 cup kale, chopped
sea salt and black pepper
Instructions
- Preheat avocado oil in a medium pot over medium-high heat. If using one thick chicken breast, make a few lengthwise cuts with a knife. Season chicken breast with salt and pepper, add to the pan and cook for 3-4 minutes each side until golden brown. Transfer to a plate.
- To the same pot, add onions, carrots and celery. Sauté for around 5 minutes. Add garlic, red pepper flakes and thyme. Cook for another minute. Sprinkle and stir in flour. Stir in vegetable broth, bay leaf and coconut milk. Place chicken breast right in the middle, increase heat to high, cover pot and bring to a boil. Reduce to a gentle simmer and keep covered. Simmer for 20 minutes, stirring occasionally until chicken is tender and cooked through. Remove chicken to a cutting board with kitchen tongs and shred using two forks.
- Meanwhile, stir in gnocchi and cook for 3 minutes or just until the gnocchi are cooked. Stir in kale and shredded chicken and heat through, approximately 1 minute.
- Season with salt and pepper to taste. Add more broth if you prefer the soup a little thinner. Garnish with fresh herbs and serve with a piece of sourdough.
- Prep Time: 10 minutes
- Cook Time: 30 minutes