Chicken Gnocchi Soup
A cozy, creamy chicken gnocchi soup made with tender chicken, soft gnocchi, and a silky broth. Easy to make and perfect for busy weeknight
Servings 6
Calories 418kcal
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1 cup shredded carrots important that these are shredded not diced
- 3 cloves garlic minced
- salt and pepper
- ⅓ cup flour
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 1 pound potato gnocchi
- 2 cups cooked, shredded chicken
- 1 cups half and half
- 1 cup roughly chopped, fresh baby spinach
- ½ cup grated parmesan
Instructions
- Get prepped: Dice the onion and celery, shred the carrots, mince the garlic, chop the spinach, shred the chicken, and measure everything out.
- Cook the veggies: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large pot over medium heat. Add 1 cup diced onion, 1 cup diced celery, and1 cup shredded carrots. Cook for 4 to 5 minutes until softened. Stir in 3 cloves garlic and cook for 30 seconds. Season with salt and pepper
- Make the roux: Sprinkle ⅓ cup flour over the veggies and stir for 1 minute until the flour coats everything and looks slightly pasty.
- Add the broth: Slowly pour in 4 cups chicken broth while whisking. Keep whisking until smooth and no flour lumps remain.
- Season it: Add 1 teaspoon Italian seasoning. Bring to a gentle simmer.
- Cook the gnocchi: Stir in 1 pound potato gnocchi and cook for about 3 minutes or until they float and are tender.
- Add the chicken and cream: Stir in 2 cups cooked, shredded chicken and 1 cups half and half. Let it warm through for 2 to 3 minutes without boiling.
- Finish it: Add 1 cup roughly chopped, fresh baby spinach. Stir until the spinach wilts and the soup is creamy and smooth. Add ½ cup grated parmesan and taste, add salt and pepper as needed.
- Serve with extra parmesan
Notes
- Use freshly shredded parmesan for the best melt.
- If the soup gets too thick as it sits, add a splash of broth or milk.
- Don't boil the soup after adding the half and half or it can split.
- Taste and adjust salt at the end. The parmesan adds salt too.
- If making ahead, store the gnocchi separately so it doesn't over soften.
Nutrition
Calories: 418kcal | Carbohydrates: 43g | Protein: 26g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 572mg | Potassium: 521mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4456IU | Vitamin C: 6mg | Calcium: 180mg | Iron: 4mg
