Chicken Gnocchi and Leek Soup

Make this Chicken Gnocchi and Leek Soup for the ultimate comfort meal!

Course Dinner

Cuisine American, American/French

Keyword chicken leek soup

Prep Time 15

Cook Time 25

Servings

Calories 500kcal

1 tbsp olive oil
2 large leeks dark green trimmed off and rest sliced in half and into thin half moons
1 yellow onion diced
1 tbsp red wine vinegar
1 lb ground chicken
2 cups water
1 tsp salt
1 tsp garlic powder
½ tsp black pepper
1 qt chicken broth
1 lb potato gnocchi
⅓ cup heavy cream

Heat oil in a pot over medium heat. When oil is hot, add sliced leeks and diced onion to the pot.
Saute leeks and onion until translucent and fragrant - about 5 minutes. Pour red wine vinegar into the pot and stir for about a minute taking care to stir in any browned bits.
Push leeks and onions to the side of the pot and add ground chicken to the pot to brown and crumble. Once chicken is crumbled, season with salt, garlic powder and pepper.
Pour chicken broth, water and gnocchi into the pot and bring to a boil, reduce heat to a simmer and simmer for 15 minutes.
Take about ½ cup of broth from the pot and mix with the heavy cream and then pour all of that back into the soup - this prevents the cream from curdling.
Serve the soup warm and season with freshly grated parmesan cheese, fresh cracked black pepper and fresh herbs.