Lighter Chicken Gnocchi Soup
A lighter take on the classic creamy favorite.
4
·
40 Mins
4
40 Mins
Ingredients
1 lb chicken breast or thighs, bite-sized 1 tbsp olive oil + 1 tbsp butter Mirepoix (onion, celery, carrots) 3 cloves garlic, minced 4 cups low-sodium chicken broth 1 ½ cups milk (or ¾ cup of heavy cream) 2 tbsp cornstarch 16 oz package gnocchi (fresh recommended) 2 cups broccoli florets 1 tsp Italian seasoning ¼ tsp celery salt Salt & pepper to taste
Notes
The next step is acquiring bottomless salad and breadsticks…
Directions
Sauté chicken in olive oil with salt until golden; set aside. Melt butter in the same pot; sauté mirepoix until softened. Stir in garlic, Italian seasoning, salt, and pepper for 30 seconds. Whisk cornstarch into 3 tbsp of the milk to make a slurry. Add slurry, remaining milk, and broth to pot. Boil for 60 seconds, then simmer 10 minutes. Stir in gnocchi and broccoli; simmer 8–10 minutes until tender. Return chicken to pot, stir, and serve.
Lex’s Kitchen
