This may be my new favorite winter soup. It has a creamy base, wholesome classic vegetables and cloud-like gnocchi stocked throughout. Each spoonful is comforting from the inside out and just tastes like home.
This soup has everything you could want and more. The pillowy pockets of cauliflower gnocchi make for a perfect spoonful alongside flavorful chunks of chicken breast and classic soup veggies like carrots, onions and celery.
I used my favorite frozen cauliflower gnocchi from #TraderJoes for this recipe!
If you don't have access to a Trader Joes near you, you can find frozen gnocchi in most local grocery stores!
I love the creamy base in this soup. It makes it feel extra indulgent but the best part is that it's not nearly as high in calories as it tastes. A little goes a long way here. We use half a cup of flour to thicken the broth and incorporate half and half and skim milk to maintain the creamy factor while still cutting the fats.
We finish the soup off with fresh spinach and basil for the perfect touch of freshness!
Chicken Cauliflower Gnocchi Soup
10 servings | Cook time: 45 minutes
Notes: This feels like a stick to your bones kind of lunch but is lightened up with cauliflower gnocchi and just a touch of half and half and skim milk! Seriously this stuff is GOOD. And all you have to do is dump in the gnocchi from a bag!
Ingredients:
1 3/4 lb chicken breast
1/2 tbsp olive oil
1/4 tsp pepper
1/2 tsp salt
1 tbsp butter
3 stalks of celery (~150g)
1/2 cup carrot sticks (~100g)
1 sweet onion (~150g)
2 cloves garlic, minced
1/2 cup all purpose flour
1/2 tsp dried thyme
4 cups low sodium chicken broth
2 cups water
1 cup half and half
1 cup skim milk
3 cups spinach
20 oz cauliflower gnocchi (I used 2 10oz bags of #TraderJoes frozen cauliflower gnocchi)
1/4 cup fresh basil
Directions:
If you are not using an instant pot, you can use precooked shredded chicken and disregard Step 1. Instead add shredded chicken in Step 4 and simmer everything together for 20 minutes on the stove before adding the gnocchi in Step 6.
Turn instant pot onto brown/sauté. Add olive oil to heat. Add chicken breasts throughout instant pot. Season the top of the chicken with salt and pepper and allow the chicken to brown for 3-4 minutes. Turn the chicken, season the top side and brown another 3-4 minutes. Remove chicken and set aside.
Add butter to the pot along with celery, onions and carrots. Sauté for 2-3 minutes. Add dried thyme, garlic and flour to the pot. Stir to coat the veggies in the flour and cook another 2-3 minutes.
Add in 4 cups chicken broth and whisk the flour and veggies into the broth until smooth.
Return the chicken to the instant pot along with the 2 cups of water. Close the lid to the instant pot and cook for 20 minutes at high pressure. Allow the pot to release for 10 minutes, remove the chicken to shred.
Whisk in half and half and milk to the soup.
Use two forks to roughly shred the chicken and return it to the instant pot. Turn the instant pot onto brown/sauté and add in the frozen cauliflower gnocchi and spinach leaves. Cook the gnocchi for 5-6 minutes until soft.
Turn off the instant pot. Stir in the fresh basil.
Serve warm topped with additional fresh basil if preferred!
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.
