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Chicken Gnocchi Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 lb cooked chicken breast shredded or diced
  • 1 lb potato gnocchi
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 small onion diced
  • 2 stalks celery chopped
  • 2 large carrots shredded or thinly sliced
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups half-and-half or heavy cream for extra richness
  • 2 cups fresh baby spinach chopped
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste

Method
 

Sauté the Vegetables
  1. In a large pot or Dutch oven, heat olive oil and butter over medium heat.
  2. Add the onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables are tender.
  3. Add the minced garlic and dried thyme. Cook for another 1 minute until fragrant.
Make the Base
  1. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
  2. Slowly pour in the chicken broth while whisking constantly to prevent lumps.
  3. Bring the mixture to a simmer and let it thicken slightly.
Add Chicken and Gnocchi
  1. Stir in the cooked chicken and the potato gnocchi.
  2. Simmer for 5-8 minutes, or until the gnocchi are tender and cooked through.
Finish the Soup
  1. Stir in the half-and-half and the chopped spinach.
  2. Cook for another 2-3 minutes until the spinach is wilted and the soup is heated through.
  3. Season with salt and pepper to taste. Serve warm with crusty bread.