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a creamy pale soup with small chicken pieces, soft potato gnocchi, cooked leek slices and chopped dark green kale in an ordinary bowl
Melissa Hart

Creamy Chicken Gnocchi Soup

Leeks and kale give this creamy bowl a mellow vegetable base, while the gnocchi need only a short simmer after the chicken has cooked through. Add those soft potato dumplings near the end and serve promptly, because leaving them to bubble while you finish another job can turn a light soup thick and heavy.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter
  • 2 medium leeks white and light green parts sliced and washed
  • 1 celery rib finely diced
  • 2 tbsp all-purpose flour
  • 5 cups low-sodium chicken broth
  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 1/2 tsp dried thyme
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 package potato gnocchi 16 oz
  • 2 cups finely chopped kale tough stems removed
  • 3/4 cup heavy cream

Method
 

  1. Melt butter in a large pot over medium heat. Cook drained leeks and celery for 6 minutes until soft, then stir in flour for 1 minute.
  2. Gradually stir in broth, scraping the bottom smooth. Add chicken, thyme, salt and pepper and bring to a gentle simmer.
  3. Cook for 15 to 18 minutes until the chicken pieces reach 165°F. Stir in kale and simmer for 3 minutes.
  4. Add gnocchi and cook for 3 to 5 minutes, following the package guidance, until tender and floating.
  5. Stir in cream and heat gently for 2 minutes without a hard boil. Serve while the gnocchi are still light.