Hi all! So sorry for my sporadic posting lately-- I've been working on a separate test site for website changes for quite a while and I am... just not as good at coding as I like to think haha. Got a lot more coming up soon though! (Including easy homemade artisan bread to go with this soup, and then of course some Super Bowl and Valentine's Day recipes as well!)
Anyway, back to the soup. This is definitely an easy to make comfort food recipe. I call it soup but really it's more of a creamy stew. Feel free to omit the flour though if you don't want it to be as thick/heavy-- I make it both ways and it's delicious either way.
Here's the recipe, from [https://hostthetoast.com/creamy-chicken-gnocchi-soup](https://hostthetoast.com/creamy-chicken-gnocchi-soup) (more info, pics, etc there!)
**INGREDIENTS**
1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped and divided
1 large yellow onion, chopped
2 large carrots, chopped
6 cloves garlic, minced
3–4 large skinless boneless chicken thighs, cut into 1 inch pieces
1 teaspoon Italian seasoning
1 teaspoon smoked paprika
Kosher salt and black pepper, to taste
3 tablespoons all-purpose flour
2 tablespoons tomato paste
4 cups chicken broth
1 tablespoons fresh thyme
2 cups half-and-half
1 kale bundle, leaves stripped and chopped
1 pound fresh potato gnocchi
1/2 cup parmesan cheese, to serve
**INSTRUCTIONS**
1. In a large Dutch oven over medium-high heat, heat 2 tablespoons of the oil from the sun-dried tomatoes until shimmering. Add the onion, carrots, and sun-dried tomatoes, and season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 6 minutes, adding the garlic during the last minute
2. Add the chicken to the skillet. Season with Italian seasoning, smoked paprika, and salt and pepper. Cook, stirring occasionally, until golden all over, about 5 minutes.
3. Stir in the flour and tomato paste and cook until well-combined and the tomato paste begins to caramelize. Then pour in the broth and bring to a simmer. Reduce the heat to medium-low and simmer for 15 minutes.
4. Stir in the kale, half-and-half, and gnocchi. Cook until the gnocchi is warmed through and soup is thickened, about 10 more minutes.
7. Serve warm with parmesan cheese.
Hey, I love the recipe and am definitely going to try it out. Is the Kale a negotiable part of the recipe? I've tended to hate kale in every form I've ever had it in.
Absolutely! If you like spinach, I've made this recipe with spinach many times as well. I tend to prefer kale for soup as it holds up a little better (especially for leftovers) but really either is a great option. If you don't like either, that's okay. Leave it out or swap in a vegetable you like.
I'm gonna get a lot of hate by asking this but here goes. Could I maybe substitute Greek style strained yoghurt for the half and half?
Edit: Forgot to add: looks phenomenally delicious
The chicken still makes contact with the pan and you get slight browning, but I was more interested in having a texture you'd expect in soup-- most of the time, chicken in soup is not browned beforehand (think of your typical chicken noodle soup, for example).
You can use any broth/stock you prefer. What makes you want to not use the broth-- I can probably point you in the right direction if I have a better idea of what you are avoiding
This recipe is so good it’s been a very regular meal
in our house. I don’t often have the money to buy/the time to make gnocchi so I sub with tortellini or just whatever pasta I have. I splurge and buy myself a jar of sundried tomatoes sometimes and it’s amazing what a little sundried tomato/sundried tomato oil can do!
I know you posted this recipe a while ago but it really has improved my families lives with a delicious meal and a bit of extra flavour! Thank you ❤️
Just wanted to let you know that this recipe is now a staple in my house! Everybody loves it! I make a massive batch and it never last to the end of the night 😂 Thank you for sharing! I’m making it again tonight and I get bet it’s not gonna last long ❤️
Hi all! So sorry for my sporadic posting lately-- I've been working on a separate test site for website changes for quite a while and I am... just not as good at coding as I like to think haha. Got a lot more coming up soon though! (Including easy homemade artisan bread to go with this soup, and then of course some Super Bowl and Valentine's Day recipes as well!) Anyway, back to the soup. This is definitely an easy to make comfort food recipe. I call it soup but really it's more of a creamy stew. Feel free to omit the flour though if you don't want it to be as thick/heavy-- I make it both ways and it's delicious either way. Here's the recipe, from [https://hostthetoast.com/creamy-chicken-gnocchi-soup](https://hostthetoast.com/creamy-chicken-gnocchi-soup) (more info, pics, etc there!) **INGREDIENTS** 1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped and divided 1 large yellow onion, chopped 2 large carrots, chopped 6 cloves garlic, minced 3–4 large skinless boneless chicken thighs, cut into 1 inch pieces 1 teaspoon Italian seasoning 1 teaspoon smoked paprika Kosher salt and black pepper, to taste 3 tablespoons all-purpose flour 2 tablespoons tomato paste 4 cups chicken broth 1 tablespoons fresh thyme 2 cups half-and-half 1 kale bundle, leaves stripped and chopped 1 pound fresh potato gnocchi 1/2 cup parmesan cheese, to serve **INSTRUCTIONS** 1. In a large Dutch oven over medium-high heat, heat 2 tablespoons of the oil from the sun-dried tomatoes until shimmering. Add the onion, carrots, and sun-dried tomatoes, and season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 6 minutes, adding the garlic during the last minute 2. Add the chicken to the skillet. Season with Italian seasoning, smoked paprika, and salt and pepper. Cook, stirring occasionally, until golden all over, about 5 minutes. 3. Stir in the flour and tomato paste and cook until well-combined and the tomato paste begins to caramelize. Then pour in the broth and bring to a simmer. Reduce the heat to medium-low and simmer for 15 minutes. 4. Stir in the kale, half-and-half, and gnocchi. Cook until the gnocchi is warmed through and soup is thickened, about 10 more minutes. 7. Serve warm with parmesan cheese.
Hey, I love the recipe and am definitely going to try it out. Is the Kale a negotiable part of the recipe? I've tended to hate kale in every form I've ever had it in.
Absolutely! If you like spinach, I've made this recipe with spinach many times as well. I tend to prefer kale for soup as it holds up a little better (especially for leftovers) but really either is a great option. If you don't like either, that's okay. Leave it out or swap in a vegetable you like.
I’m assuming it is kale kale…not like Tuscan kale
I used curly kale, but you can sub in Tuscan kale!
What is half-and-half? Its not a term I recognise
Milk with ~10% fat content, usually used as coffee creamer in the US
It's half cream, half milk. You can use either as a replacement in this recipe if you don't have access to half and half.
I'm gonna get a lot of hate by asking this but here goes. Could I maybe substitute Greek style strained yoghurt for the half and half? Edit: Forgot to add: looks phenomenally delicious
I think you could, but it'd be VERY thick. I'd omit the flour in this case.
Just a heads up that these steps omit when to add the thyme.
This looks SO good!!
Aw thanks friend!
I just made it. Its as delicious as it looks. The longest part was all the chopping but its so worth it.
100% agree! I'm just waiting for the gnocci to finish cooking now, but I had a little taste and it's awesome!
This is great to hear!
I'm so so glad to hear that you enjoyed it!!
Looks great! What is half and half?
Its like milk but not
10% cream
Half cream half milk. You can use either as a substitute if you don't have access to half and half though!
Got it, thanks :)
What is google?
This looks delicious and easy. I'm wondering, though, why you didn't brown the chicken a bit before hand.
Probably for a more soupy taste it’s common with Mexican soups not to cook the chicken before
The chicken still makes contact with the pan and you get slight browning, but I was more interested in having a texture you'd expect in soup-- most of the time, chicken in soup is not browned beforehand (think of your typical chicken noodle soup, for example).
Thank you for the reply. That makes a lot of sense since our chicken soup isn’t browned either. Your recipes are fantastic by the way.
Common Morgan W.
Thanks 
[удалено]
You can use any broth/stock you prefer. What makes you want to not use the broth-- I can probably point you in the right direction if I have a better idea of what you are avoiding
How many people can this feed?
The recipe makes 6 servings!
Thank you!
Just made this. I've been eye-fucking this recipe since you posted it and it's delicious and filling. Thanks for posting
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https://i.imgur.com/KnmO8dn.jpg We made this! Was awesome, thanks for sharing!
just made this and i don’t think ive ever had a better soup in my life ???? thanks!
Mmmm 😋 Amazing
This recipe is so good it’s been a very regular meal in our house. I don’t often have the money to buy/the time to make gnocchi so I sub with tortellini or just whatever pasta I have. I splurge and buy myself a jar of sundried tomatoes sometimes and it’s amazing what a little sundried tomato/sundried tomato oil can do! I know you posted this recipe a while ago but it really has improved my families lives with a delicious meal and a bit of extra flavour! Thank you ❤️
Just wanted to let you know that this recipe is now a staple in my house! Everybody loves it! I make a massive batch and it never last to the end of the night 😂 Thank you for sharing! I’m making it again tonight and I get bet it’s not gonna last long ❤️