Chicken Gnocchi Creamy Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 small yellow onion, diced finely
02 -
2 celery stalks, chopped into small pieces
03 -
3 cloves garlic, finely chopped
04 -
3 tablespoons unsalted butter
05 -
2 medium carrots, peeled and cut into chunks
→ Soup Base
06 -
4 cups chicken broth (low sodium)
07 -
2 cups half-and-half cream
08 -
3 tablespoons all-purpose flour
09 -
2 teaspoons fresh thyme, minced
→ Main Components
10 -
3 cups baby spinach leaves, stems removed
11 -
2 1/2 cups pre-cooked chicken, diced small
12 -
16 ounces potato gnocchi
13 -
Freshly ground black pepper and salt, as preferred
14 -
Optional: crushed red pepper flakes for spice
# Instructions:
01 -
In a Dutch oven over medium heat, melt the butter. Stir in the onions, carrots, and celery. Let them soften for 7-8 minutes, then add the garlic for a minute.
02 -
Scatter the flour over the veggies, cooking for 2 minutes while mixing. Little by little, add the half-and-half and chicken stock, stirring constantly.
03 -
Turn the heat to medium-high to reach a light boil. Drop the temperature and let it gently simmer for 10 minutes or until it thickens up.
04 -
Add the chicken, thyme, and gnocchi to the pot. Let them simmer for around 5 minutes.
05 -
Toss in the spinach and optional red pepper flakes. Add salt and pepper, then simmer a couple more minutes until the spinach looks softened.
# Notes:
01 -
Using a rotisserie chicken saves time and effort.
02 -
Fresh or frozen gnocchi tastes much better than the dried kind.
03 -
Store leftovers in the fridge for 3 days or freeze for up to 3 months.