Description
A rich and indulgent comfort soup made with caramelized sweet onions, tender chicken, pillowy gnocchi, cheddar cheese, and a silky cream-infused broth. Finished with crispy Parmesan bread crumbs and savory smoked beef strips, this hearty soup feels luxurious yet approachable.
Ingredients
- Caramelized Onions: 2 tablespoons olive oil
- 1 tablespoon butter
- 2 medium sweet onions, thinly sliced
- 1 pinch salt
- Parmesan Bread Crumbs: 1 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 3 tablespoons butter, melted
- Soup: 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chopped celery
- 1/2 cup sliced fennel bulb
- 3 garlic cloves, minced
- 1/4 cup white wine
- 6 cups chicken stock
- 3 cups chopped fresh kale
- 1 cup crumbled cooked smoked beef strips, divided
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups shredded cooked chicken breast
- 1 package (8 ounces) potato gnocchi
- 2 1/2 cups shredded cheddar cheese
- 1 cup heavy whipping cream, warmed
- 1/4 teaspoon cayenne pepper
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Heat olive oil and butter in a Dutch oven. Add sliced onions and a pinch of salt. Cook 4–5 minutes, then reduce heat and cook covered 15 minutes. Uncover and continue cooking about 20 minutes until deeply caramelized. Set aside.
- Preheat oven to 350°F (175°C). Mix panko, Parmesan, and melted butter. Spread on a baking sheet and bake 10–12 minutes until golden. Cool.
- In the same pot, heat olive oil and butter. Add celery and fennel; cook 7–8 minutes until softened. Add garlic and cook 30–60 seconds.
- Add white wine and simmer 1–2 minutes, scraping browned bits. Stir in caramelized onions, chicken stock, kale, 3/4 cup smoked beef, soy sauce, salt, thyme, and pepper. Bring to a boil, then simmer covered 10–15 minutes.
- Add shredded chicken and gnocchi. Simmer uncovered 2–3 minutes until gnocchi float.
- Stir in cheddar cheese until melted. Temper warmed cream with hot broth, then stir into soup. Add cayenne.
- Whisk cornstarch and cold water, stir into soup, and simmer 2–3 minutes until thickened. Remove from heat.
- Serve topped with remaining smoked beef strips and toasted Parmesan bread crumbs.
Notes
- Caramelizing onions fully develops deep sweetness and flavor.
- Add gnocchi near the end to prevent overcooking.
- For freezing, omit cream and cheese; add after reheating.
- Use rotisserie chicken for convenience.
- Adjust cayenne to control spice level.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 6g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
