@carlyweinstein1
Carly WeinsteinBetter than I could’ve imagined. I adapted the recipe to fit my dietary needs from @Our Countertop (they have the most insane soup recipes EVER) Ingredients: 1 lb boneless skinless chicken breasts Salt Pepper Paprika Garlic powder Olive oil 2 medium carrots diced OR 1 frozen bag ½ yellow onion diced 4 cloves garlic minced (I like it frozen) 2 tbsp butter ¼ cup all-purpose flour 6 cups chicken broth 16 oz potato gnocchi 2 cups arugula Recipe: Season the chicken on both sides with salt, pepper, paprika, and garlic powder. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sear until golden on both sides. It doesn’t need to be completely cooked through at this point. Remove and set aside. Reduce heat to medium. Add the carrots and onion to the same pot and cook for about 5 minutes, until they begin to soften. Add the garlic and cook for another minute. Add the butter. Once melted, stir in the flour and cook for 1–2 minutes. Slowly pour in the chicken broth. Return the chicken to the pot. Bring to a gentle simmer and cook for 10–15 minutes. Remove the chicken from the soup and shred it into bite-sized pieces. Add the gnocchi to the pot and cook for about 3–4 minutes, or according to the package directions, until tender. Return the shredded chicken to the soup and stir in the arugula. Cook for another minute or two, just until the arugula wilts. #soupseason #souprecipe #weeknightdinner
On the profile · Sep 25, 2026