Creamy broccoli chicken gnocchi soup with shredded chicken and potato gnocchi is delicious, warming and the ultimate winter comfort food.
Course Comfort food, Dinner, Soup
Keyword Chicken gnocchi soup, Gnocchi soup, soup
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Author Alida Ryder
2smallleekswashed and finely chopped
2celery sticksfinely chopped
4garlic clovesthinly sliced/crushed
3cupsbroccolistalks removed and finely chopped
6cups/1.5literschicken stock/bone broth
4chicken breastsskinless, boneless
salt and pepper to taste
lemon juiceto 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.