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Chicken, Gnocchi and Kale Soup | Kita Roberts GirlCarnivore.com

Chicken, Gnocchi and Kale Soup


  • 2 tbs olive oil
  • 1 onion diced
  • 2 celery stalks diced
  • 1/2 green pepper diced
  • 3 garlic gloves minced
  • 1 tbs tomato paste
  • 1 teas red pepper flakes
  • 1/2 teas fresh rosemary
  • 5 cups low-sodium chicken broth
  • salt and pepper
  • 2 cups cooked chopped chicken
  • gnocchi
  • 1 bunch kale stems removed and chopped
  • Parmesan cheese for garnish


  • In a large Dutch oven, saute the onions, celery and pepper in the olive oil until soft, 5 to 7 minutes. Stir in the garlic, tomato paste, red pepper flakes and rosemary. Cook for 1 minuted.
  • Add the broth and season with salt and pepper. Add the chopped chicken and bring to a boil. Reduce heat and simmer for 20 minutes.
  • Stir in the gnocchi and return to a boil 3 to 5 minutes, until the gnocchi is tender.
  • Reduce heat to low and stir in the kale to wilt.
  • Ladle into bowls and serve with fresh Parmesan cheese on top.