Description
Learn how to make a delicious Pumpkin Chicken Gnocchi Soup that is perfect for cozy nights in. This easy recipe is a must-try for all soup lovers!
Ingredients
- – 12 ounces (340 g) chicken breast, skinless, boneless
- – salt and pepper
- – 2 tablespoons (30 ml) olive oil
- – 4 ounces (113 g) of beef bacon, sliced into thin strips
- – 1 medium onion, diced
- – 2 sprigs of sage, left whole
- – 3 garlic cloves, minced
- – 1/4 cup (60 ml) apple juice
- – 6 cups (1440 ml) (1.5 liters) low-sodium chicken broth
- – 1 1/2 cups (360 g) pumpkin puree
- – 1/4 teaspoon (1.25 ml) chili flakes
- – 1 teaspoon (5 ml) smoked paprika powder
- – 1 teaspoon (5 ml) garlic powder
- – 1 teaspoon (5 ml) onion powder
- – 14 ounces (397 g) of pumpkin gnocchi
- – 1 1/2 cups (225 g) carrots, julienne
- – 2 cups (180 g) chopped broccolini or kale
- – chopped parsley
Instructions
- ◼️ To streamline your cooking process, thoroughly review the steps and prepare all your ingredients before starting! Discover Prepping Tips.
- ◼️ Prepare the chicken by sprinkling both sides with salt and pepper.
- ◼️ Brown the chicken: In a Dutch oven or large pot, warm up the olive oil over medium-high heat. Cook the chicken pieces for 2-3 minutes on each side until they achieve a golden color. Take the chicken out and set it aside on a tray to keep warm.
- ◼️ Create the soup foundation: Lower the heat to medium and introduce the beef bacon, diced onion, and whole sage sprigs. Once the onions become clear, incorporate the minced garlic and stir for a minute. Pour in the apple juice, letting it simmer for 30 seconds to let some alcohol evaporate. Return the chicken to the pot.
- ◼️ Prepare the soup broth: Pour in the low-sodium chicken broth, pumpkin puree, chili flakes, smoked paprika, garlic powder, and onion powder. Taste the mixture and adjust with salt if needed. Turn the heat to medium-high, cover the pot, and let it reach a gentle boil.
- ◼️ Simmer the chicken in the broth until it becomes soft and easy to pierce. Once the chicken bounces back when touched, remove it, discard the sage, and let the chicken rest on a cutting board or in a bowl for 5 minutes.
- ◼️ Cook the gnocchi: Add the pumpkin gnocchi, julienned carrots, and chopped broccolini or kale to the boiling broth. Meanwhile, shred the chicken as the gnocchi and vegetables cook for approximately 3 minutes.
- ◼️ Complete the soup by returning the shredded chicken to the pot.
- ◼️ Serve the soup garnished with chopped parsley.
