Creamy Chicken Gnocchi Soup
Chicken gnocchi soup is so creamy and comforting, easy to make and comes together in less than 30 minutes! This hearty soup is sure to warm you up.
Yield: 4 -6 servings
Ingredients
- 3 tablespoons unsalted butter
- 1 small onion, chopped
- ½ cup celery, chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups half and half
- 3-4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- ¾ cup matchstick carrots
- 1-2 cups baby spinach leaves
- 2 cups diced, cooked chicken breast
- 1 (16 oz) package potato gnocchi
Instructions
- Melt the butter in a large stock pot over medium heat.
- Add the onion and celery and saute for 5-6 minutes, until tender. Add the garlic and cook for another 30 seconds, until fragrant.
- Add the flour and cook, stirring regularly, for 1-2 minutes, to remove the raw flour taste.
- Slowly add the half and half and then the chicken broth, stirring well, and bring to a simmer.
- Add the thyme, carrots, spinach, cooked chicken and gnocchi. Stir well and simmer for 5 minutes, until the gnocchi is cooked through. (Check your package’s instructions and adjust the timing as needed.)
- Serve hot and enjoy!
Notes
Chicken: Your chicken needs to be cooked and chopped for this recipe, so please plan accordingly. You can use a rotisserie chicken from the store, homemade rotisserie chicken or crock pot shredded chicken (just chop it instead of shredding it).
Gnocchi: You need a 16-ounce package of potato gnocchi. Any brand will do, but check the package and adjust the cook time to make sure they are cooked through. (About 5 minutes, as listed in the recipe card below, was good for me with both brands I tried.)
Half and half: I tend to go with the regular half and half for this soup, to give it the full creaminess factor, but you could substitute fat-free half and half if you prefer.
Chicken broth: Start with 3 cups of broth and add more if you want to thin the soup out a bit more. I prefer ours decently thick and 3 is usually about right, but you may need up to 4 cups. I do recommend low-sodium so you can control the amount of sodium in the soup.
Spinach: You’ll need at least 1 cup of packed baby or regular spinach leaves, but feel free to add an extra cup (2 total) if you want some more greens and veggies in your soup. I sure do.
Leftovers: This soup is best served as soon as it's made. However, you can refrigerate leftovers, once cooled, in a covered container for up to 3-4 days. Reheat it over medium low heat on the stove, stirring regularly to make sure it heats through evenly.
Nutrition
Serving: 1serving | Calories: 592kcal | Carbohydrates: 42g | Protein: 46g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 445mg | Fiber: 5g | Sugar: 9g
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