Caprese Chicken Gnocchi Soup
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or ladle
- Measuring cups and spoons
- Cheese grater (for fresh mozzarella, if needed)
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast (diced)
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 can 14.5 oz fire-roasted diced tomatoes
- 1 cup heavy cream
- 1 pound potato gnocchi
- 1/2 cup fresh basil leaves chopped
- 1 cup shredded mozzarella cheese
- Optional: red pepper flakes for heat
Instructions
Cook The Chicken
- Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken and set it aside.
Sauté The Garlic And Seasoning
- In the same pot, add minced garlic and Italian seasoning. Sauté for about 1 minute until fragrant.
Add The Broth And Tomatoes
- Pour in the chicken broth and diced tomatoes. Stir to combine, bringing the mixture to a gentle simmer.
Stir In The Cream And Gnocchi
- Lower the heat and slowly stir in the heavy cream. Add the gnocchi and let it cook for 3-5 minutes until tender.
Return The Chicken And Add Cheese
- Add the cooked chicken back into the pot. Stir in shredded mozzarella and Parmesan cheese until melted and creamy.
Finish With Fresh Basil
- Turn off the heat and stir in the fresh basil leaves. Give it a taste and adjust seasonings as needed.
Serve And Enjoy
- Ladle the soup into bowls and garnish with extra basil, Parmesan, or a drizzle of olive oil.
Notes
This Caprese Chicken Gnocchi Soup is best served fresh, but leftovers store well in the refrigerator for up to three days. If reheating, add a splash of broth or cream to restore its creamy texture.