Description
A creamy and comforting chicken gnocchi soup loaded with tender shredded chicken, soft potato gnocchi, and fresh vegetables in a rich, velvety broth.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup celery, diced
- 1/2 cup carrots, shredded or finely diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound potato gnocchi
- 2 cups fresh spinach, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, celery, and carrots until soft and fragrant.
- Sprinkle in the flour and stir continuously for about 1 minute to form a roux.
- Slowly pour in the chicken broth while stirring to avoid lumps. Let it thicken slightly.
- Add shredded chicken, heavy cream, milk, thyme, parsley, salt, and pepper. Simmer for about 10 minutes.
- Add gnocchi and cook for 3–4 minutes until they float and become tender.
- Stir in chopped spinach and cook for another 1–2 minutes until wilted.
- Taste, adjust seasoning, and serve warm.
Notes
- Use rotisserie chicken for a quicker preparation.
- Substitute half-and-half for a lighter version.
- Add grated Parmesan cheese for extra flavor.
- A pinch of nutmeg enhances the creamy taste.
- Kale can be used instead of spinach for a heartier texture.
- Reheat gently with added milk or broth to maintain creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 95 mg
