Chicken Gnocchi Soup with Garlic Bread

Ingredients

1 package potato gnocchi, 16 oz, homemade or store-bought

2 cups cooked chicken breast, shredded

2 tablespoons unsalted butter

6–8 garlic cloves, minced

4 tablespoons all-purpose flour

2 teaspoons all-purpose seasoning blend

1 teaspoon sea salt

5 cups chicken stock or chicken broth

1 1/2 cups heavy cream

2 cups kale, stems removed and chopped

1 cup freshly grated Parmesan cheese

Garlic bread, crusty bread, or salad, for serving

To Make the Soup

Place a medium Dutch oven or large pot over medium-high heat.

Add the butter and let it melt completely.

Stir in the minced garlic and sauté for about 1–2 minutes, or until fragrant.

Add the flour, all-purpose seasoning blend, and sea salt.

Stir well until the flour mixture is fully combined with the butter and garlic.

Slowly pour in the chicken stock, stirring often to prevent lumps from forming.

Continue stirring until the broth begins to thicken slightly.

Add the heavy cream, chopped kale, shredded chicken, and potato gnocchi.

Stir everything together until evenly combined.

Let the soup simmer for 10–12 minutes, or until the gnocchi is tender, cooked through, and floating to the top.

Stir in the freshly grated Parmesan cheese.

Continue cooking for another 1–2 minutes, or until the cheese melts and the soup becomes creamy.

Remove the pot from the heat.

Ladle the soup into bowls and serve immediately.

Enjoy warm with garlic bread, crusty bread, or a simple side salad.