Description
Indulge in a comforting bowl of Creamy Chicken Gnocchi Soup, a hearty and satisfying dish perfect for any day of the week. This soup combines tender chicken, pillowy gnocchi, and fresh spinach in a rich and creamy broth that is sure to warm you up.
Ingredients
Scale
Main Soup:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 cup diced carrots
- 1 cup chopped celery
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
Gnocchi & Finish:
- 1 package (16 oz) potato gnocchi
- 2 cups fresh spinach (chopped)
- 1 cup half-and-half (or heavy cream)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- grated Parmesan cheese (optional for serving)
Instructions
- Saute Vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5–6 minutes until softened.
- Add Flavor: Stir in thyme and flour to form a roux. Slowly whisk in chicken broth, ensuring no lumps.
- Cook Gnocchi: Bring soup to a gentle boil, then add chicken and gnocchi. Simmer for 8–10 minutes until gnocchi are tender.
- Finish Soup: Stir in spinach, half-and-half, salt, and pepper. Cook for 2–3 minutes until hot and creamy.
- Serve: Ladle into bowls, top with Parmesan if desired, and enjoy!
Notes
- To save time, use rotisserie chicken.
- For a lighter version, use whole milk instead of half-and-half.
- You can also add mushrooms or swap spinach for kale.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg
