Description
Creamy Chicken Gnocchi Soup is a comforting and hearty dish featuring potato gnocchi, tender chicken, vegetables, and spinach in a creamy, seasoned broth.
Ingredients
For the Soup:
- 3 tablespoons butter
- 1 small yellow onion, chopped
- 2 celery ribs, chopped
- 2 medium carrots, peeled and chopped
- 3 cloves garlic, minced
- 3 tablespoons flour
- 2 cups half and half
- 4 cups low-sodium chicken broth
- 2 teaspoons chopped fresh thyme
- 2 ½ cups diced cooked chicken, cut into bite-size pieces
- 16 ounces potato gnocchi
- 3 cups fresh baby spinach, long stems trimmed
- Red pepper flakes, optional
- Salt and freshly ground black pepper, to taste
Instructions
- In a Dutch Oven or a large pot over medium heat, melt the butter. Add the onions, celery, and carrots and cook until tender, about 7-8 minutes. Reduce heat to low, add garlic, and cook for 1 minute.
- Sprinkle flour over the vegetables and cook for 2 minutes. Slowly stir in half and half and chicken broth.
- Bring to a gentle boil, then simmer for about 10 minutes until thickened. Add thyme, chicken, and gnocchi. Simmer for 5 minutes.
- Stir in spinach, red pepper flakes, salt, and pepper. Simmer until spinach is wilted.
Notes
- Pick up a cooked rotisserie chicken for convenience.
- Cut vegetables small for quicker cooking.
- Try other fresh herbs like rosemary, parsley, or basil.
- Opt for frozen or fresh gnocchi over dried for better taste.
- Use baby spinach and remove stems. Store leftovers in the fridge for up to 3 days.
- To freeze, cool completely, then store in freezer bags for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 452 kcal
- Sugar: 5g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 106mg
