Creamy Chicken Gnocchi Soup
A creamy one pot soup with shredded chicken, pillowy potato gnocchi, carrots, and spinach in a silky roux thickened broth.
Equipment
- Large pot
Ingredients
Main Ingredients
- 4 tbsp butter
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced About 1 cup.
- ½ cup celery, finely diced
- 3 cloves garlic, minced
- ¼ cup all purpose flour
- 3 ½ cup low sodium chicken broth 28 ounces.
- 3 cup half and half
- 1 tsp dried thyme
- 1 tsp dried parsley
- ¼ tsp ground nutmeg Optional.
- ½ tsp salt Plus more to taste.
- ½ tsp black pepper
- 1 cup carrots, finely shredded
- 2 cup cooked chicken, shredded or diced Rotisserie works well.
- 16 oz potato gnocchi
- 3 cup fresh baby spinach, loosely packed
- 1 grated Parmesan cheese Optional, for serving.
Instructions
Cooking
- Melt the butter with the olive oil in a large pot over medium heat. Cook the onion and celery 5 to 6 minutes until soft. Add the garlic for 30 seconds.
- Sprinkle in the flour and stir constantly 1 to 2 minutes until lightly nutty.
- Slowly pour in the broth, about 1/2 cup at a time, whisking after each addition. Simmer 3 to 4 minutes until slightly thickened.
- Reduce the heat to medium low and whisk in the half and half, thyme, parsley, nutmeg, salt, and pepper. Warm gently 5 minutes without boiling hard. Stir in the carrots and chicken.
- Add the gnocchi and simmer gently 4 to 6 minutes until they float and are tender (follow package timing).
- Stir in the spinach for 1 to 2 minutes until wilted. Season with salt, ladle into bowls, and top with Parmesan.
Notes
Refrigerate within 2 hours and use within 3 to 4 days; reheat gently with a splash of broth. Not recommended for freezing. Nutrition is an estimate.