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. Or maybe my new high protein pumpkin curry that uses similar ingredients to this soup.
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.
Made this today and even with having to chop the veggies it was quick to throw together. It is incredibly delicious, I’m glad soup season is getting close so I can have more excuses to make this !
This was soooo good! I was a little nervous that my family wouldn’t like it since I’ve never cooked with miso paste and yellow curry but they all loved it! Their only request was to double the gnocchi next time. 😂
Will definitely put this recipe on the rotation! Thanks so much for sharing, Mason!
Thanks for the feedback and trusting me enough to experiment with new ingredients! 🙂 Happy to hear everyone enjoyed this one.
Cooking time the same if I cut it in half?
Looks delicious! I live on your chicken sausage for breakfast!
It will probably cook a little faster, but thighs are forgiving. Just keep an eye on it.
This soup literally blew my balls off. And I don’t say that lightly because I consider myself somewhat of a soup connoisseur.
Easy to make- you just throw it all in a Dutch oven. I used red curry instead because it’s what I had on hand. Flavor was great, gnocchi was a perfect addition, and there were plenty for leftovers. Such a good sick day soup.
Ha! Thanks for the glowing review, Ashley.