Chicken Cacciatore Soup with Gnocchi
A delicious take on chicken cacciatore, we add lots of chicken stock and some gnocchi to make it a hearty soup. Top with parmesan for the perfect finish!
Ingredients
- 4-6 chicken thighs boneless skinless
- 1 28 oz carton chicken stock
- 1 cup red wine optional
- 15 oz can crushed tomatoes drained
- 1 cup sliced mushrooms
- 1 bell pepper diced
- ½ onion diced
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- parmesan cheese for topping
- salt and pepper
- 1 bag cauliflower gnocchi or regular gnocchi!
- 2 tablespoon balsamic vinegar
Instructions
- In a large soup pot with a heavy bottom, heat olive oil over medium high heat.
- Add chicken thighs and cook for 5 minutes each side. Remove and set aside on a plate or bowl.
- In the same pot add the onion, bell pepper, garlic, and mushrooms. Cook for 5-7 minutes until the onions become translucent and the mushrooms begin to get soft. Sprinkle with ½ teaspoon salt.
- Add in the tomatoes and wine and stir to combine. Cook for an additional 3-4 minutes.
- Add the chicken stock, Italian seasoning, and ½ teaspoon of salt + ½ teaspoon pepper. Bring to a simmer.
- Meanwhile, chop or shred the chicken (it's ok if it's not fully cooked as it will finish cooking in the soup!) and add it back to the soup.
- Stir in the balsamic vinegar as well as the gnocchi. You can stir in frozen gnocchi, no need to let it defrost.
- Cook for an additional 10 minutes to let the gnocchi and chicken cook and the flavors come together.
- Top with parmesan cheese and serve!