Description
A thick, creamy chicken gnocchi soup loaded with tender shredded chicken, pillowy potato gnocchi, fresh spinach, and vegetables. This comforting one-pot meal is ready in about 30 minutes and perfect for busy weeknights.
Ingredients
- 1 pound boneless skinless chicken breasts, cooked and shredded
- 4 tablespoons butter
- 1/2 cup shredded carrots
- 1 stalk celery, diced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups half and half
- Salt and black pepper, to taste
- 16 ounces mini potato gnocchi
- 1 cup fresh spinach, chopped
Instructions
1. Melt the butter in a large Dutch oven or stock pot over medium heat.
2. Add the onion, celery, carrots, and garlic. Cook for 2 to 3 minutes, or until the onion is translucent.
3. Whisk in the flour and cook for 1 minute.
4. Slowly whisk in the chicken broth and simmer until the mixture begins to thicken.
5. Meanwhile, cook the gnocchi according to the package directions. Drain and set aside.
6. Stir the half and half into the soup. Bring to a gentle boil and season with salt and pepper.
7. Reduce the heat and stir in the cooked gnocchi, spinach, and shredded chicken.
8. Simmer for 5 to 10 minutes, or until everything is heated through and the soup has thickened. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze leftovers in an airtight container for up to 3 months. The gnocchi may soften and change texture after freezing, but the soup will still taste great.
Rotisserie chicken is a great shortcut for this recipe.