Chicken Gnocchi Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 tablespoons butter
02 -
1 small yellow onion, diced
03 -
2 medium-sized carrots, peeled and cut
04 -
2 stalks of celery, chopped
05 -
3 cloves of garlic, finely minced
→ Soup Base
06 -
4 cups chicken stock (low sodium is best)
07 -
2 cups half-and-half cream
08 -
3 tablespoons flour
09 -
2 teaspoons fresh thyme, chopped up
→ Main Components
10 -
Around 2 1/2 cups of cooked chicken, diced
11 -
One package (16 oz) of potato gnocchi
12 -
About 3 cups of fresh baby spinach, stems removed
13 -
Optional: Crushed red chili flakes
14 -
Salt and freshly ground black pepper, as needed
# Instructions:
01 -
Warm up the butter in a Dutch oven using medium heat. Toss in onions, celery, and carrots. Cook for 7–8 minutes or until soft. Add garlic, giving it another minute to cook.
02 -
Sprinkle the flour over your softened veggies, stirring for two minutes. Slowly pour in the half-and-half and chicken stock while stirring to combine.
03 -
Bring the mix to a gentle boil, then lower the heat to simmer for roughly 10 minutes until it thickens.
04 -
Stir in thyme, cooked chicken, and gnocchi. Let it simmer for about 5 minutes.
05 -
Mix in spinach and chili flakes if you’re using them. Season with salt and black pepper. Simmer until the spinach has wilted.
# Notes:
01 -
If you’re short on time, rotisserie chicken works great.
02 -
Fresh or frozen gnocchi comes out much better than dried.
03 -
Store leftovers in the fridge for up to 3 days or freeze them for as long as 3 months.