So I broke down the other day and bought a rotisserie chicken. I feel a little guilty because it was out of budget, but on the other hand I’m not so upset that rotisserie chicken has replaced frozen pizza as my go-to splurge food. :P We ate some of the chicken as-is for dinner, then I took one of the breasts the next day and turned it into this awesomely Creamy Kale Chicken and Gnocchi Soup. This soup is incredibly fast and is a fun spin on traditional chicken noodle soup. Those little gnocchis are so soft and delicious! You can make this soup with a simple clear chicken broth or add a little half and half for a deliciously creamy and comforting soup.
Weeknight Recipe Shortcuts For the Win!
This recipe was designed with a lot of short cuts (like pre-made broth, pre-cooked chicken, and store bought gnocchi), which makes it perfect for last minute week night dinners. If you want to take a more “from scratch” approach, check out my classic Homemade Chicken Noodle Soup recipe, which can easily be modified to include kale and gnocchi.
Sometimes you just need quick and easy, though. Right?
What Are Gnocchi?
If you’re unfamiliar with these tender little dumplings, now is the time to give them a try! Gnocchi are basically small dumplings made of semolina (like pasta), that can be tossed into soup, sautéed in a skillet with butter, or drenched in your favorite pasta sauce. They’re quite versatile, and quite delicious! You can find packaged gnocchi in most major grocery stores in the pasta aisle, or near other specialty Italian or Mediterranean ingredients.
Can I Substitute the Kale?
Yes, if you’re just not a fan of fibrous kale, you can use tender spinach instead. Just toss the spinach in the soup at the very end and stir it into the soup until wilted. You could also use frozen spinach, if that’s what you have on hand. I suggest thawing and squeezing out the extra moisture first, so the liquid doesn’t turn your soup green!
Kale Chicken and Gnocchi Soup
Servings 6 (8 cups total)Ingredients
- 1 Tbsp olive oil ($0.16)
- 4 cloves garlic ($0.24)
- 1 yellow onion ($0.31)
- 2 carrots ($0.38)
- 1 bunch kale ( $1.50)
- 1 rotisserie chicken breast (about 1-1.5 cups) ($1.50)
- 5 cups chicken broth* ($0.65)
- 1/4 tsp nutmeg ($0.02)
- 1/2 tsp dried basil ($0.05)
- Freshly cracked black pepper ( $0.05)
- 1 pinch crushed red pepper (optional) ($0.03)
- 1 lb. gnocchi ($2.39)
- 1/2 cup half and half or cream (optional) ($0.45)
Instructions
- Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in a large pot over medium heat for 3-5 minutes, or until the onion are soft and transparent. While the onion and garlic are sautéing, peel and slice the carrots. Add the carrots to the pot and continue to sauté for 3-5 minutes more.
- While the onion, garlic, and carrots are sautéing, pull the kale leaves from the woody stems and then rip or cut them into thin strips. Rinse the kale well under cool water in a colander. Add the rinsed kale to the pot and sauté until the kale has wilted down to half its volume (3-5 minutes).
- Chop or shred the chicken into bite sized pieces then add it to the pot along with the broth, nutmeg, basil, a generous does of freshly cracked pepper (about 20 cranks of a pepper mill), and a pinch of red pepper flakes.
- Bring the pot up to a boil over medium-high heat, then add the gnocchi. Let the gnocchi simmer in the soup for 3-5 minutes, or until they are light and tender. Turn the heat off.
- Serve the soup as is, or add 1/2 cup half and half or cream. Taste the broth and adjust the salt or pepper as needed.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Creamy Chicken Gnocchi Soup – Step by Step Photos
Begin by dicing one yellow onion and mincing four cloves of garlic. Add the onions and garlic to a large pot along with 1 Tbsp olive oil and sauté over medium heat for 3-5 minutes, or until the onions are soft and translucent.
While the onions and garlic are cooking, peel and slice two carrots. Add them to the pot and continue to sauté for a few minutes more, or just until the carrots begin to soft a bit.
While the carrots are sautéing, prepare the kale. I used Lacinato or “dino” kale, but you can use curly leaf as well. Pull or slice the leaves from the stems, then slice them into 1/2 inch strips (they don’t have to be perfect). I find it’s fastest to just hold the stem in one hand, grab the base of the stem with the other and slide my hand down towards the tip. That strips the leaves quickly and easily off the stem.
Rinse the kale well under cool running water. Add the rinsed kale to the pot and continue to sauté until the kale has wilted to half its volume. You don’t need to get the kale really dry before adding it to the pot. Any residual moisture will steam the kale and help it wilt.
Chop or shred one pre-cooked chicken breast into bite-sized pieces, then add them to the pot. You should have about one to one and a half cups of chicken pieces. I used meat pulled off of a rotisserie chicken.
Finally, add 5 cups chicken broth, 1/4 tsp nutmeg, 1/2 tsp basil, a good dose of freshly cracked pepper (about 20 cranks of a mill), and a pinch of red pepper flakes. Bring the pot up to a boil over medium-high heat.
Once the soup reaches a boil, add one pound of gnocchi. This is the gnocchi that I used, which can be found unrefrigerated next to the regular pasta.
When the soup reaches a boil, add the gnocchi and let it boil for 3-5 minutes, or until it’s soft and pillowy. This brand of gnocchi only takes a few minutes to cook, but be sure to check the package directions if you’re using a different brand. The soup can be served like this, with a clear broth, or continue to the next step for the creamy version.
For the creamy version, turn off the heat, then add 1/2 cup half and half or cream. Taste the Kale Chicken and Gnocchi Soup and adjust the salt or pepper as needed.
Deeeelish.
OMG I love those little gnocchi! <3 <3 <3
What a fabulously tasty and comforting soup! I followed the recipe exactly… well, it was my intention to follow the recipe exactly. I researched so many recipes that when I started cooking I inadvertently merged two! So ultimately I followed this recipe but mistakenly added two stalks of celery and 8oz sliced baby portobello mushrooms that another recipe called for. It was still delicious! I also substituted bone broth just because that’s what I had on hand. I know I will make this soup time and time again. There’s just nothing better than gnocchi, nutmeg and a little heavy cream!
Really good! I used your chicken broth recipe in my brand new instapot and then threw all the ingredients for this together in the instapot and cooked for 1 minute and it turned out to be really yummy! Great way to use up leftover rotisserie chicken carcass.
So good! I make this all the time. Most recently, gnocchi have been sold out at my local store so I used tortellini instead. Delicious! The cream, in my opinion, doesn’t add much and isn’t necessary, so don’t stress if you don’t have any.
I’ve made this soup multiple times. For Christmas Eve this year I made a batch of it with a few changes . I used mushrooms instead of chicken, 8 oz. Sliced thin did the trick. Using Curley leaf kale I only needed about 1/3 of the bunch but could have probably used a little less. I added an additional cup of broth for 6 total and that seems like the perfect amount. I opted not to add the dairy as I didn’t want to waste what wasn’t used since I don’t normally use half and half
This was so good! I used spinach instead of kale. It totally hit the spot. Thanks for a great recipe!
I made this and it is so tasty and delicious. I love kale. Didn’t change a thing. Took leftovers to my grandkids and they slurped it all up. I will be making this again and again. Thank you
I didn’t have pre-cooked chicken so I used Flavor Mosaic’s Rotisserie Chicken Breast Tender recipe. The flavors matched really well!
I made this with spinach and broccoli instead of kale because it was what I had on hand. This was delicious!! 10/10 recommend and will make again!
I made this tonight as a skillet with a cream sauce (seemed like better warm weather food than soup for some reason?) and it was excellent! I love your recipes (we’ve made this soup as written several times- so good)!
This soup was so good. I used bone broth and omitted the dairy to cut calories and it is a ew favorite for sure. So good
Made the recipe exactly and it was good but was missing a bit of oomph and body, if I make it again I will try to thicken the broth a bit.
This is my all-time favorite soup. I occassionally add smoked paprika but that is generally my only change. It is ideal for colder weather.
That’s a great addition Sarah!
This is one I will make again! I liked the addition of half and half, but used slightly less. Otherwise went by recipe!
This soup turned out okay. I enjoyed it but there are things I would change next time. I added 1 bunch of kale. This seemed like too much. I also didn’t chop the kale up small enough. If also added more broth because it didn’t seem like enough.
I was skeptical about this soup because I’ve tried soup recipes with greens in them before, and they weren’t that great. But this soup is awesome! It turns out I’m not the biggest fan of gnocchi, so next time I think I will chop up some potatoes instead. Also, I mistakenly grabbed the bag of spinach I had frozen eons ago instead of the kale, but I loved it! My 4 year old loved it, too, which was a big shock. Thanks for the awesome recipe!