Description
Warm up with this creamy, comforting Asiago Chicken and Gnocchi Soup, brimming with tender chicken, pillowy gnocchi, and a rich cheese-infused broth.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded Asiago cheese
- 16 oz gnocchi (fresh or store-bought)
- 2 cups spinach or kale
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the Chicken: In a large pot over medium heat, add olive oil. Season chicken breasts with salt and pepper. Brown the chicken for 5-7 minutes on each side until golden brown. Remove from the pot and set aside.
- Sauté Garlic: In the same pot, add minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn it.
- Create the Base: Pour in the chicken broth while scraping up any browned bits stuck to the pot. Bring to a gentle simmer and return the chicken to the pot.
- Add Cream and Cheese: After about 10 minutes of cooking, remove the chicken again and chop into bite-sized pieces. Stir in heavy cream and shredded Asiago cheese until fully melted.
- Cook Gnocchi: Add gnocchi to the pot, cooking according to package instructions (usually about 2 minutes until they float).
- Finish with Greens: Stir in your choice of spinach or kale until wilted, approximately 2 minutes. Return chopped chicken to the soup.
- Serve: Ladle hot soup into bowls and garnish with extra cheese if desired. Enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 2g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 105mg
Keywords: - Customize your soup by adding different vegetables like carrots or zucchini for added nutrition. - For a thicker soup, reduce the amount of broth slightly.