Chicken Gnocchi Soup

a silver spoon in a bowl of chicken gnocchi soup with chili crisp and Thai basil garnishes

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Tender pulled chicken and pillowy gnocchi with vegetables, coconut curry broth, and fresh herbs.

Prep Time15

Cook Time2

Total Time2 15

Servings: Servings

Calories: 370kcal

Author: Mason Woodruff

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.

If you don't have a Dutch oven, you can use a slow cooker on its high setting with similar cooking times.

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.

Notes

*Broth note: I made a version with 4 cups of broth instead of 6. If you prefer a thicker soup vs more broth, you may consider reducing the amount or meeting in the middle. You can also add broth when you add the gnocchi if your soup needs more.

Nutrition