Creamy Curry Chicken Gnocchi Soup | Caribbean Style
A rich, flavorful curry chicken gnocchi soup recipe combines velvety coconut curry, tender gnocchi, and bold Caribbean spices for a one-pot comfort meal.
Servings 4 -6
Calories: 633kcal
Ingredients
For the Chicken
- 1 pound of boneless skinless chicken breast cut into bite-sized pieces
- 1 tablespoon olive oil for cooking chicken
For the Aromatic Paste
- 2 tablespoon olive oil for the roux
- 1 small onion
- 3 cloves garlic
- ½- inch piece of fresh ginger
- ½ scotch bonnet pepper seeded for less heat, if desired
For the Vegetables
- 2 stalks of celery diced
- 2 medium carrots diced
For the Broth and Soup
- 4 cups low-sodium chicken broth
- Salt and pepper to taste
- 2 teaspoon Jamaican curry powder
- 1 tablespoon adobo seasoning
- 1 fresh sprig of thyme
- 1 cup coconut milk
- 2 cups potato gnocchi homemade or store-bought
- 2 cups fresh spinach roughly chopped
- 2 tablespoon all-purpose flour for the roux
- Grated Parmesan cheese for garnish
Equipment
- Dutch Oven or large saute pan
- Forks or meat shredder
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Flavor Base: In a food processor, blend the onion, garlic, ginger, and scotch bonnet pepper until smooth.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until lightly browned on all sides. Remove the chicken and set aside.
- Sauté Aromatics and Veggies: In the same pot, add the blended onion mixture, stirring for 2-3 minutes until fragrant. Add the diced celery and carrots, cooking for another 5 minutes until softened.
- Make the Olive Oil Roux in the Same Pot: Push the vegetables to one side of the pot and add 2 tablespoons of olive oil to the cleared space. Sprinkle in 2 tablespoons of flour, stirring constantly for 1-2 minutes until golden and smooth. Then, mix the roux with the vegetables to combine.
- Add Broth, Coconut Milk, and Seasonings: Add the chicken back to the pot, followed by the chicken broth, coconut milk, Jamaican curry powder, adobo seasoning, thyme sprig, salt, and pepper. Stir well to distribute the roux. Bring the mixture to a boil, then reduce to a simmer, cooking for 10-15 minutes until the chicken and vegetables are tender and the coconut milk thickens.
- Add Gnocchi and Spinach: Stir in the potato gnocchi and spinach. Simmer for 5-7 minutes until the gnocchi are cooked and the soup has reached your desired thickness.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese.
Video
Nutrition
Calories: 633kcal | Carbohydrates: 58g | Protein: 38g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 579mg | Potassium: 1044mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6545IU | Vitamin C: 12mg | Calcium: 96mg | Iron: 9mg
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