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- 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups cooked chicken, shredded - 1 cup sun-dried tomatoes, chopped - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon Italian seasoning - 1/2 teaspoon red pepper flakes (optional) - 16 ounces gnocchi (fresh or frozen) - 2 cups fresh spinach - Salt and pepper to taste - Fresh basil, for garnish To make this creamy sun-dried tomato chicken gnocchi soup, you need some basic items. Olive oil adds a rich flavor. Onion and garlic give the base a nice aroma. The chicken provides protein, while sun-dried tomatoes bring a tangy punch. Chicken broth creates a warm, comforting base. Heavy cream adds richness and makes it creamy. Italian seasoning gives that classic taste. Red pepper flakes can add heat if you like spice. Gnocchi acts as the heart of the soup, making it filling. Fresh spinach adds color and nutrients. Finally, salt and pepper enhance all the flavors, and fresh basil adds a lovely touch. - You can use avocado oil instead of olive oil for a different flavor. - Any cooked chicken, like rotisserie or grilled, works well. - For a lighter option, use non-dairy cream like coconut or cashew cream. - If you need gluten-free, look for gluten-free gnocchi at the store. These swaps make it easy to adapt the recipe to your tastes or dietary needs. Feel free to get creative! 1. Cooking the onion and garlic Heat one tablespoon of olive oil in a large pot over medium heat. Add one diced onion and sauté for 3-4 minutes. Cook until the onion looks clear. Then, add three minced garlic cloves. Cook for one more minute until the garlic smells nice. 2. Incorporating chicken and sun-dried tomatoes Next, stir in two cups of shredded cooked chicken and one cup of chopped sun-dried tomatoes. Mix them well with the onion and garlic. This step adds a rich flavor to the soup. 1. Adding chicken broth and seasonings Pour in four cups of chicken broth. Bring the mix to a gentle boil. This creates a nice base for your soup. 2. Simmering and thickening the soup Lower the heat and stir in one cup of heavy cream. Add one teaspoon of Italian seasoning and half a teaspoon of red pepper flakes if you like a bit of spice. Let the soup simmer for about five minutes. This makes it creamy and flavorful. 3. Cooking gnocchi and adding spinach Add 16 ounces of gnocchi to the pot. Cook according to the package instructions, usually about 3-5 minutes. The gnocchi will float when they are done. Then, stir in two cups of fresh spinach. Cook until the spinach wilts, which takes about one or two minutes. 1. Plating options Ladle the soup into bowls. The bright colors will make it look inviting. 2. Ideal garnishes Top each bowl with fresh basil for a nice touch. It adds flavor and makes the soup look beautiful. Enjoy your creamy sun-dried tomato chicken gnocchi soup! To make your soup creamy, use heavy cream. It adds richness and smoothness. Stir it in slowly after the broth boils. This helps blend the flavors without curdling. Seasoning is key to balance. I like to use Italian seasoning and red pepper flakes. These add depth and a hint of heat. Taste the soup before serving, adjusting salt and pepper to your liking. Sautéing the onion and garlic is crucial. Heat the olive oil over medium heat first. Add the onion and cook until soft. This brings out sweet flavors. When you add garlic, cook just until fragrant. Don’t let it brown too much. For the gnocchi, follow the package directions. Fresh gnocchi cooks quickly and floats when done. If using frozen, check the cooking time. This keeps them tender and not mushy. Herbs and spices can take your soup to the next level. Fresh basil adds brightness when you garnish. You can also try adding thyme or oregano for more flavor. The choice of broth matters too. Homemade broth gives a richer taste than store-bought. If using store-bought, look for low-sodium options. This way, you control the saltiness of your soup. {{image_2}} Making it keto-friendly To make this soup keto-friendly, swap the gnocchi for cauliflower gnocchi. You can also replace the heavy cream with coconut cream for a low-carb twist. Use low-sodium chicken broth to keep salt levels down. Vegetarian option For a tasty vegetarian version, skip the chicken and use chickpeas instead. Replace the chicken broth with vegetable broth. Add more sun-dried tomatoes for flavor and extra veggies like zucchini or bell peppers. Spicy twang with cream If you crave heat, add more red pepper flakes. A dash of hot sauce can also boost the spice level. This kick pairs well with the creamy base, making each spoonful exciting. Incorporating different vegetables Feel free to mix in your favorite vegetables. Carrots, peas, or mushrooms can enhance the soup. Just add them when you cook the onion and garlic, letting their flavors meld together. Summer vs winter ingredient swaps In the summer, use fresh tomatoes and basil instead of sun-dried tomatoes. This brings a light, bright flavor to the soup. During winter, root vegetables like carrots or parsnips can add heartiness. Adapting for fresh produce When fresh produce is in season, use it to your advantage. Seasonal greens like kale or Swiss chard can replace spinach. This keeps the soup fresh and vibrant, making each bowl a celebration of the season. To keep your creamy sun-dried tomato chicken gnocchi soup fresh, store it in the fridge. Use an airtight container for best results. This soup will stay fresh for about 3 to 4 days. Make sure to let it cool to room temperature before sealing it up. You can freeze this soup, but there are some tips. First, store it in a freezer-safe container. Leave some space at the top, as soup can expand when frozen. It will stay good for about 2 to 3 months. To reheat, thaw it overnight in the fridge. Heat it gently on the stove, adding a little broth if it seems thick. If you have extra soup, there are many fun ways to use it. You can turn it into a pasta sauce by adding more cheese. Mix it with cooked rice or quinoa for a hearty bowl. You can even use it as a base for a casserole. Get creative and enjoy your leftovers! Can I use fresh gnocchi instead of frozen? Yes, you can use fresh gnocchi. It cooks faster than frozen. Just watch the cooking time. Fresh gnocchi usually takes around 2-3 minutes. How long does it take to prepare this soup? This soup takes about 30 minutes from start to finish. You can have a warm bowl in no time! What can I use instead of heavy cream? If you want a lighter option, try coconut cream or cashew cream. Both add a nice flavor and creaminess. Can I add other meats to the soup? Absolutely! You can add cooked sausage, turkey, or even shrimp. Just make sure to adjust cooking times as needed. Is this recipe suitable for meal prep? Yes, this soup is great for meal prep! It keeps well in the fridge for up to 3 days. Why is my soup too thick or thin? If your soup is too thick, add a bit more chicken broth. If it's too thin, let it simmer longer to reduce. How to fix soup that is too salty? To fix salty soup, add diced potatoes. They absorb some salt. You can also add more broth or cream to balance it out. This blog post covered essential ingredients for a rich gnocchi soup. We explored substitutions, step-by-step cooking, and tips for perfecting flavors. You learned how to tweak the recipe for dietary needs and enjoyed serving ideas. Remember to store leftovers well and consider freezing for future meals. Each suggestion enhances your cooking skills. Dive into this simple yet flavorful dish and have fun with it! Enjoy your time in the kitchen.

Creamy Sun Dried Tomato Chicken Gnocchi Soup

Warm up with a bowl of creamy sun dried tomato chicken gnocchi soup, packed with flavor and goodness. This easy recipe combines tender chicken, rich cream, and sun-dried tomatoes for a deliciously comforting dish that's perfect for any night. In just 30 minutes, you can have a hearty meal ready to enjoy. Click through to discover how to make this irresistible soup and impress your family with your cooking skills!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cups cooked chicken, shredded

1 cup sun-dried tomatoes, chopped

4 cups chicken broth

1 cup heavy cream

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes (optional)

16 ounces gnocchi (fresh or frozen)

2 cups fresh spinach

Salt and pepper to taste

Fresh basil, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the shredded chicken and chopped sun-dried tomatoes to the pot, mixing them well with the onion and garlic.

        Pour in the chicken broth and bring the mixture to a gentle boil.

          Reduce the heat and stir in the heavy cream, Italian seasoning, and red pepper flakes if using. Let it simmer for about 5 minutes.

            Add the gnocchi to the pot and cook according to the package instructions, usually about 3-5 minutes until they float to the surface.

              Stir in the fresh spinach and cook until wilted, approximately 1-2 minutes.

                Season the soup with salt and pepper to taste.

                  Serve hot, garnished with fresh basil on top.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4