Hearty Chicken and Kale Soup with Gnocchi
A rich and comforting soup loaded with shredded chicken, tender gnocchi, and nutritious kale, topped with crispy breadcrumbs and melted cheese.
- Prep10 min
- Cook55 min
- Total1h 5m
- DifficultyEasy
- Servings6
This soup is the ultimate comfort food, combining tender chicken, hearty greens, and pillowy gnocchi in a savory broth. The addition of bacon, white wine, and a touch of soy sauce gives it a deep, umami flavor that will warm you from the inside out.
Perfect for a cold winter night or when you need a nourishing meal that feels like a hug in a bowl. Top it with crunchy breadcrumbs and Parmesan for an irresistible finish.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the chicken breast fillet in a pot and cover with water or chicken broth. Bring to a boil, then reduce the heat and let it simmer gently for 12–15 minutes, until fully cooked through. Remove the chicken, shred it with two forks, and set aside.
- Chop the onion, fennel bulb, celery stalk, garlic cloves, and bacon. Set all aside.
- Grease a large pot with butter. Sauté the onion, celery, fennel, and garlic until softened, about 5 minutes.
- Add the bacon and cook until it is lightly crispy.
- Pour in the white wine and soy sauce. Let it reduce slightly for 1–2 minutes. Season with salt, pepper, and your chosen spices (thyme, paprika, nutmeg).
- Add the shredded chicken and chopped kale to the pot.
- Mix the cornstarch with 60 ml cold water or broth and stir it into the soup to thicken slightly. Let the soup simmer gently. Add the gnocchi and cook until tender.
- Stir in the grated cheddar until melted and fully incorporated. Ladle the soup into bowls. Top with breadcrumbs and grated Parmesan.
💡 Tips
- For extra flavor, use chicken broth instead of water to cook the chicken.
- If you prefer a thicker soup, increase the cornstarch to 1/2 teaspoon.
- You can substitute kale with Swiss chard or spinach if desired.
Inspired by a recipe from Kitchen Stories