Chicken Soup for the Sole…
…purpose of getting jacked this soup season.
Every massive serving (two cups!) of this gnocchi chicken soup has 34g protein with only 37g carbs, 9g fat, and 370 calories.
And it’s not your run of the mill chicken soup. It’s made with a unique seasoning blend of curry, miso, and coconut.
Think: coconut curry chicken meets chicken and dumplings.
It’s super easy to make, too. No veggie prep required thanks to modern conveniences like frozen mirepoix. Just throw everything in a Dutch oven or slow cooker and let it ride. The gnocchi cooks at the end right in the same pot. Gotta love a one pot meal.
If you’re properly gearing up for sweater weather, check out my 15-minute tomato beef soup or white bean chicken soup recipes before you go. Otherwise, I hope you enjoy this recipe!
Chicken Gnocchi Soup
Ingredients
- 2 Tablespoons (42g) White Miso Paste
- 2 Tablespoons (36g) Thai Yellow Curry Paste
- 2 Tablespoons Coconut Aminos
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Fish Sauce
- 32 oz Boneless Skinless Chicken Thighs
- 2 bags (10 oz each) Frozen Mirepoix (carrots, onion, celery), or 4 cups freshly diced
- 14 oz can Light Coconut Milk
- 6 cups Chicken Bone Broth*
- 16 oz Potato Gnocchi
- ½ oz Thai Basil, chopped (or your choice of herbs)
Instructions
- Add the pastes, sauces, and syrup to a large Dutch oven. Mix together until smooth before adding the chicken, mirepoix, broth, and coconut milk. Stir everything together and cover the pot.
- Bake at 350ºF on the middle rack for 90 minutes.
- Add the gnocchi to the soup after 90 minutes. Cover and bake for another 20-30 minutes until the gnocchi is cooked through and floating.
- Transfer the chicken to a separate bowl to shred before adding back to the soup. Stir in a bit of chopped Thai basil before serving.
- Garnish with fresh Thai basil, crispy shallots or wonton strips, and a squeeze of lime juice, if desired.
