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 shredded chicken, pillowy gnocchi, and nutritious veggies in a creamy, flavorful broth.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 pound potato gnocchi
- 2 cups baby spinach (roughly chopped)
- 2 cups half-and-half (or whole milk)
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the Vegetables: Heat olive oil and butter in a large pot over medium heat. Sauté onion, carrots, and celery until softened.
- Add Aromatics and Flour: Stir in garlic, thyme, basil, salt, and pepper. Sprinkle in flour and cook to eliminate raw flour taste.
- Cook the Soup: Gradually whisk in chicken broth, bring to a simmer, and add chicken and gnocchi. Cook until gnocchi are tender.
- Finish the Soup: Stir in spinach and half-and-half, then add Parmesan cheese. Adjust seasoning and serve warm.
Notes
- For a thicker soup, use heavy cream instead of half-and-half.
- Consider using fresh gnocchi for quicker cooking.
- Leftovers can be refrigerated for up to 3 days; add broth when reheating if soup thickens.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
