· recipe ·

Creamy Chicken and Kale Gnocchi Soup

Name: Creamy Chicken and Kale Gnocchi Soup
Prep time: 40 min
Cook time: 100 min
Total time: 140 min
Yield: 6 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 1/2 tsp Fine table salt; 1 Tbsp Extra-virgin olive oil; 1 1/2 lb Boneless skinless chicken thighs; 1 medium Yellow onion; 2 medium Carrots; 2 stalks Celery; 3 cloves Garlic; 7 cups Low-sodium chicken broth; 1 1/2 cups Light cream; 8 oz Kale; 4 sprigs Fresh thyme; 1/2 tsp Ground black pepper

Kale needs longer cooking than spinach. Give it time to soften in the broth before adding the delicate gnocchi and cream.

type: Potato · Soup
sauce: Broth · Cream · Chicken · Kale

Time and servings

Prep: 40 min
Cook: 100 min
Total: 140 min
Servings: 6

Nutrition per serving

Calories: about 510
Protein: 35 g
Fat: 20 g
Carbs: 48 g

Brown the chicken
Cut the chicken into bite-size pieces. Warm the olive oil in a heavy pot, add the chicken, and cook until lightly browned and 165°F74°C at the center. Transfer it to a plate.
Soften the vegetables
Dice the onion, carrots, and celery and thinly slice the garlic. Add them to the pot and cook until the onion is translucent and the browned glaze loosens.
Simmer the kale broth
Strip the kale leaves from the tough stems and tear them into bite-size pieces. Add the chicken broth, thyme, black pepper, and kale. Once the broth is simmering, start cooking the potatoes for the dough below. Simmer until the vegetables and kale are tender, about 15 to 20 minutes, then remove the thyme stems and turn off the heat.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
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Reheat the soup and add cream
Once the gnocchi are shaped, bring the broth back to a gentle simmer. Add the cooked chicken and light cream and stir until the chicken is hot throughout, keeping the soup at a quiet simmer.
Cook the gnocchi and serve
Lower the fresh shaped gnocchi directly into the nearly finished soup. Keep it at a gentle simmer and cook only until the gnocchi float. Remove the pot from the heat as soon as the gnocchi are cooked. Ladle into bowls and serve.