Creamy Winter Chicken Soup with Gnocchi and Vegetables (Low FODMAP)

20 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make ahead: Steps 1-6
Warm your soul with my easy-to-make Creamy Winter Chicken Soup with Gnocchi and Vegetables—an indulgent medley of smoky, creamy, and hearty flavors that promises to be an instant family favorite. This soup is a comforting escape from the chill of winter, bringing together chicken, gnocchi, and a robust assortment of vegetables. Embrace the coziness of the season with a bowl of this delicious and richly flavorful soup tonight.

Ingredients

2 tablespoons garlic-infused olive oil

1 large leek, green part only, chopped (about 1 cup chopped greens)

6 small-medium carrots, chopped

4 celery stalks, chopped

2 tablespoons salted butter

2 tablespoons gluten-free all-purpose flour

1 pound boneless skinless chicken breasts or thighs

1 tablespoon Italian seasoning (see note)

1 teaspoon smoked paprika

2 teaspoons dry thyme

1/4 teaspoon red pepper flakes

1/4 teaspoon Kosher salt

1/4 teaspoon black pepper

1 parmesan rind (optional but adds great flavor)

4-6 cups low FODMAP chicken broth (I use Whole Foods Organic 365 chicken broth or Gourmend low FODMAP Organic Chicken Broth - use code IBSGC15 for 15% discount)

1/2 cup chopped sun-dried tomatoes

4-6 cups baby spinach (stems removed)

1/2 - 1 cup heavy cream, or lactose-free whole milk

3/4 cup grated parmesan

12 ounces fresh potato gnocchi

Directions

(1) Prepare: Chop the vegetables.

(2) Cook the vegetables: In a large soup pot set over medium heat, add the olive oil and, once hot, add the leek greens. Cook 3 minutes, until tender. Add the carrots and celery. Cook another 3 minutes.

(3) Add the seasoning: Shift the vegetables to one side and add the butter to the pan. Once melted, add the flour to the butter and let cook for one minute. Add the Italian seasoning, smoked paprika, thyme, and 1/4 teaspoon each of red pepper flakes, salt, and pepper.

(4) Add the broth and chicken: Add 4 cups chicken broth. Put the chicken into the soup and add the parmesan rind, if using. Bring to a simmer and keep simmering over medium heat for 20 minutes, until the chicken is cooked through.

(5) Shred the chicken: Remove the chicken to a cutting board and shred using two forks or cut it into bite-sized pieces if you prefer. Add the chicken back to the soup.

(6) Add remaining ingredients: Stir in the sun-dried tomatoes, cream/milk, parmesan, and spinach, and, once the spinach has wilted down in the broth, add the gnocchi. Cook until the gnocchi are cooked and the soup is nice and warm throughout about 5 minutes. If the soup is too thick, add additional chicken broth.

(7) Plate and serve: Serve the soup topped with parmesan and with some real sourdough bread alongside.

Note: To make your own Italian seasoning, combine 1 tablespoon dried basil, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1/2 teaspoon dried sage. Store any extra in an empty spice jar or other airtight container.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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