Chicken and Gnocchi Soup
Creamy chicken and gnocchi soup made on the stove with tender chicken, soft potato gnocchi, and a simple broth. An easy soup recipe that works well for weeknight dinners.
Equipment
Ingredients
- 3 tablespoons butter
- 1 rib celery - chopped
- ½ white onion - diced
- 2 teaspoons garlic - minced
- ½ cup carrots - shredded
- 4 cups chicken broth
- Salt and pepper - to taste
- 1 teaspoon dried thyme
- ¼ teaspoon ground nutmeg
- 1 cup cooked chicken - diced
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach - roughly chopped
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the celery and onion and cook for 4 to 5 minutes, until softened.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly, to remove the raw flour flavor.
- Slowly pour in the chicken broth, stirring as you go, and bring the soup to a gentle simmer.
- Season with salt, pepper, thyme, and nutmeg.
- Add the cooked chicken and potato gnocchi and simmer for 3 to 4 minutes, until the gnocchi is tender and floating.
- Reduce the heat to low and stir in the half and half.
- Add the spinach and cook just until wilted.
- Taste and adjust seasoning before serving
Notes
- Use rotisserie chicken or leftover cooked chicken to save time.
- Keep the soup at low heat after adding the dairy to prevent curdling.
- Add additional broth when reheating if the soup thickens.
Nutrition
Serving: 1servingCalories: 338kcalCarbohydrates: 33gProtein: 13gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 64mgSodium: 963mgPotassium: 264mgFiber: 2gSugar: 5gVitamin A: 2423IUVitamin C: 4mgCalcium: 128mgIron: 4mg
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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