Ingredients
Method
- Gather and prep all ingredients by chopping kale finely and mincing the garlic cloves to ensure they cook evenly and release maximum flavor.
- In a large pot over medium heat, melt the unsalted butter. Add the minced garlic and sauté until fragrant, roughly 1-2 minutes, being careful not to let it brown or burn to maintain a smooth garlic flavor.
- Stir in the all-purpose flour into the melted butter and garlic, whisking constantly to form a roux. Cook for about one minute to eliminate the raw flour taste while keeping the mixture smooth.
- Gradually whisk in the chicken stock ensuring no lumps form. Increase heat slightly and bring the mixture to a gentle simmer, which will thicken the base to a creamy consistency.
- Reduce heat to low and slowly stir in the heavy cream until fully combined with the broth, creating a rich and velvety soup base.
- Add shredded cooked chicken, potato gnocchi, chopped kale, and seasoning blends including the On Everything Blend and sea salt to taste. Continue cooking for about 3-5 minutes until the gnocchi are tender and kale has softened without losing its bright color.
- Ladle the soup hot into bowls and garnish with freshly grated Parmesan cheese for an added layer of flavor and richness.
Notes
Ingredient Swap: I've found that if you're out of kale, fresh spinach or even finely chopped Swiss chard works beautifully here; just add it at the very end as it wilts