Tuscan-Inspired Chicken & Gnocchi Soup

ByHannah

This soup is the definition of fall comfort food. Not only is it quick to assemble, but it’s a one-pot recipe. If you’re like me, you’ve tried many soup recipes that come out bland, watery, or lacking “something”. This recipe has it all and I promise you will not be disappointed.

For this recipe, you will need 2 pounds of shredded chicken, which is about 4-5 chicken breasts. You can also use a rotisserie chicken at the store, but may need to adjust the seasonings for additional “Tuscan” flavor. Making your own shredded chicken is also super quick and easy and is part of the recipe down below.

Tuscan Inspired Chicken & Gnocchi Soup

This soup is the definition of fall comfort food. Not only is it quick to assemble, but it's a one-pot recipe!
Print Recipe
Ingredients Method

Ingredients
  

Shredded Chicken
  • 2 pounds chicken breast
  • 2 Tbsp olive oil
  • ¾ tsp dried basil
  • ¾ tsp oregano
  • ¾ tsp parsley
  • ¾ tsp thyme
  • ¾ tsp garlic powder
  • ¾ tsp salt
  • ¾ tsp black pepper
  • ½ tsp paprika
Soup
  • 2 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 4 cloves chopped garlic
  • 5 chopped sundried tomatoes
  • 1 Tbsp tomato paste
  • 3 Tbsp all-purpose flour
  • 1 Tbsp paprika
  • 2 tsp dried parsley
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • ½ tsp dried rosemary
  • 2 bay leaves
  • 16 oz gnocchi usually 1 package, I use the Gia Russa brand
  • 4 cups chicken stock
  • 1 ½ cup heavy cream
  • 1 Tbsp lemon juice
  • 3 Tbsp white cooking wine or you can use a Sauvignon Blanc or Pinot Grigio
  • 5 oz spinach or kale I usually use half of a 10 oz freezer bag
  • 1 cup fresh grated parmesan emphasis on fresh! pre-grated parmesan has anti-caking agents and does not melt well in soup

Method
 

Shredded Chicken
  1. Preheat oven to 425℉. Line baking sheet with parchment paper.
  2. In a large bowl, add the whole chicken breasts, olive oil, and all seasonings. Mix together until well combined.
  3. Place seasoned chicken breasts onto the baking sheet and bake for 30 minutes, turning halfway through. The chicken should have a nice golden coloring to it by the end.
  4. Remove from oven and let cool for a few minutes. You can then shred the chicken into a new bowl to use for later. I use two forks to shred, but you can also use a mixer for a quicker result.
Soup
  1. In a large stockpot, melt your butter and olive oil on low-medium heat.
  2. Add in the garlic and sundried tomatoes, sautéing for about 2 minutes. Stir in the tomato paste.
  3. Stir in the flour and all seasonings until well combined.
  4. Add the gnocchi into the pot and reduce heat to low if not already there. Sauté for 2 minutes.
  5. Pour in the chicken stock, heavy cream, lemon juice, and white cooking wine. Stir together until all flour clumps have dissolved.
  6. Add in your shredded chicken and chopped spinach or kale. Simmer for about 15 minutes.
  7. Finally, stir in the grated parmesan until fully incorporated. Remove bay leaves and enjoy!

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