Chicken Gnocchi Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 small yellow onion, finely chopped
02 -
2 medium carrots, chopped after peeling
03 -
3 cloves garlic, minced
04 -
3 tablespoons unsalted butter
05 -
2 celery ribs, diced
→ Soup Base
06 -
2 teaspoons fresh thyme, chopped up
07 -
2 cups half and half
08 -
4 cups chicken broth (low sodium)
09 -
3 tablespoons all-purpose flour
→ Main Components
10 -
16 ounces of potato gnocchi
11 -
2 1/2 cups cooked chicken, diced
12 -
Salt and black pepper, freshly ground, to your taste
13 -
3 cups of baby spinach, remove stems
14 -
Optional: sprinkle of red pepper flakes
# Instructions:
01 -
In a Dutch oven, melt the butter on medium heat. Toss in carrots, onion, and celery, and cook around 7-8 minutes until softened. Stir in the garlic and cook for another minute.
02 -
Add the flour to the veggies and stir constantly for 2 minutes. Slowly pour in the chicken broth, alternating with the half and half while stirring.
03 -
Let the mixture come to a boil, then drop the heat to keep it at a low simmer for roughly 10 minutes, allowing it to thicken.
04 -
Mix in the thyme, chicken pieces, and gnocchi. Let it simmer for about 5 minutes.
05 -
Add the spinach and, if desired, red pepper flakes. Adjust salt and pepper as needed. Cook until the spinach wilts.
# Notes:
01 -
Save time by using store-bought rotisserie chicken
02 -
Fresh or frozen gnocchi provide better texture than dried
03 -
Refrigerate up to 3 days or freeze for 3 months