Name: Kale Chicken and Gnocchi Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
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)

Kale Chicken and Gnocchi Soup

Basic chicken noodle soup gets an upgrade with the addition of kale, gnocchi, and cream. This Kale Chicken and Gnocchi Soup is warm and comforting.

30 min total 5 min prep 25 min cook 6 203 cal

Instructions

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1 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.
2 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).
3 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.
4 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.
5 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.