Chicken and Gnocchi Soup Recipe
This creamy chicken and gnocchi soup is the ultimate comfort food. This soup is rich, hearty, and cooks in just 30 minutes. Once you get a bite of flavorful broth and a soft gnocchi, you won’t be able to get enough.
Ingredients
- 1 Tbsp olive oil
- 1 onion finely chopped
- 2 carrots cubed
- 1 stalk celery diced
- 4 Tbsp unsalted butter
- 4 garlic clovces minced
- 3 Tbsp all-purpose flour
- 6 cups chicken broth
- 1 ½ pounds chicken (breast or thighs) cubed 1” pieces
- 16 oz potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach chopped
seasoning-
- 1 tsp salt, or to taste
- ¼ tsp pepper, or to taste
- ½ tsp basil
- ¼ tsp thyme
Instructions
- Heat a Dutch oven over medium heat, add olive oil and diced onion, and saute until tender.
- Add diced carrots, celery, and butter, and cook for a few minutes, or until the carrots are tender. Stir in the garlic and cook until the garlic is fragrant.
- Whisk in the flour and cook for a few minutes to cook off the raw flour taste.
- Add the chicken broth, cubed chicken, and seasonings to the pot.
- Bring the soup up to a soft boil, and add the gnocchi. Bring the broth up to a boil and reduce the heat to low, and simmer for 12-15 minutes or until the gnocchi is soft.
- Stir in the half and half and spinach.
- Cook for a few minutes, serve, and enjoy!
Notes
- Be careful not to overcook the gnocchi so it doesn’t become mushy.
- Refrigerate leftovers for up to 3 days.
- Reheat the soup in a pot on the stovetop until it reaches a light simmer.