Description
This Chicken Gnocchi Soup is a comforting and creamy bowl filled with tender gnocchi, chicken, and vegetables, perfect for chilly days.
Ingredients
Scale
- 4 tablespoons butter
- 1 small yellow onion diced
- 1 stick of celery diced
- ½ cup carrots julienned
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- 1 lb. boneless skinless chicken breasts or 2 cups diced cooked chicken
- Salt and pepper to taste
- 16 oz. potato gnocchi
- 1 cup fresh spinach roughly chopped
- 1 pinch red pepper flakes optional
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions, celery, and carrots, cooking until they are tender, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables, stirring to combine, and cook for 1-2 minutes.
- Gradually whisk in the half-and-half and chicken broth, bringing the mixture to a simmer.
- Add the thyme, mustard powder, and chicken. Season with salt and pepper to taste. Simmer until the chicken is cooked through, about 15 minutes.
- Remove the chicken, shred or dice it, and return it to the pot.
- Stir in the gnocchi and cook for an additional 3-4 minutes until the gnocchi are tender.
- Finally, stir in the fresh spinach and red pepper flakes (if using), cooking until the spinach is wilted. Serve hot.
Notes
Feel free to substitute cooked rotisserie chicken for quicker preparation. Adjust the thickness by adding more broth or half-and-half as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
Keywords: Chicken Gnocchi Soup, creamy soup, chicken soup, gnocchi, comfort food