Kale Chicken and Gnocchi Soup

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(240g)
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  Yellow Onion
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  Carrots
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  Kale
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  Chicken Breast, Grilled(360g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Low Sodium Chicken Broth(1200g)
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  Nutmeg, Ground(1g)
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  Basil, Fresh(3g)
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  Freshly cracked black pepper ( $0.05)
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  Red pepper flakes
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  Gnocchi, Potato, Store-Bought(454g)
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  Half and half cream(120g)

Instructions

1. 1Dice the onion and mince the garlic. Heat olive oil in a large pot over medium heat, add the onion and garlic, and sauté for 3–5 minutes until the onion turns soft and translucent.
2. 2While sautéing, peel and slice the carrots into thin rounds. Add the carrots to the pot and sauté for 3–5 minutes more over medium heat.
3. 3While the vegetables cook, remove kale leaves from woody stems, tear into bite-sized pieces, and rinse well in a colander. Add the kale to the pot and sauté over medium heat for 3–5 minutes, stirring occasionally, until wilted down to about half its original volume.
4. 4Chop or shred the cooked chicken into bite-sized pieces. Add the chicken, low sodium chicken broth, nutmeg, fresh basil, red pepper flakes, and freshly cracked black pepper to the pot and stir to combine.
5. 5Increase heat to medium-high and bring the soup to a boil, then add the gnocchi and stir gently. Simmer for 3–5 minutes over medium heat until the gnocchi float to the surface and are light and tender.
6. 6Remove the pot from heat. Stir in the half and half cream, taste, and adjust seasoning with salt and pepper as needed.
7. 7Divide the soup evenly into 6 airtight containers while hot, leaving ½ inch of headspace. Cool to room temperature before sealing and refrigerating.