Creamy broccoli chicken gnocchi soup
Creamy broccoli chicken gnocchi soup with shredded chicken and potato gnocchi is delicious, warming and the ultimate winter comfort food.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 1 onion finely chopped
- 2 small leeks washed and finely chopped
- 2 celery sticks finely chopped
- 4 garlic cloves thinly sliced/crushed
- 3 cups broccoli stalks removed and finely chopped
- 6 cups/1.5liters chicken stock/bone broth
- 4 chicken breasts skinless, boneless
- 2 bay leaves
- 500 g gnocchi cooked
- ½ cup cream
- salt and pepper to taste
- lemon juice to taste
Melt a tablespoon of butter with a tablespoon of olive oil in a large pot then add the onion, leek, celery, broccoli stalks and garlic. Season with salt and pepper.
Sauté until soft, fragrant and starting to brown then add the stock/broth, chicken breasts and bay leaves. Cover and allow to simmer gently until the chicken is cooked. Remove the chicken from the soup and shred with two forks. In the meantime, cook the gnocchi in a large pot of salted water.
Add the shredded chicken back to the soup with the cooked gnocchi, broccoli florets and cream. Allow to simmer until broccoli is cooked then season with salt, pepper and lemon juice before serving.
Calories: 317kcal | Carbohydrates: 35g | Protein: 21g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 404mg | Potassium: 506mg | Fiber: 3g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 43.9mg | Calcium: 68mg | Iron: 3.7mg