Chicken Gnocchi Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 tablespoons of butter
02 -
1 small yellow onion, finely diced
03 -
Chop 2 ribs of celery
04 -
Peel and chop 2 medium carrots
05 -
3 garlic cloves, minced
→ Soup Base
06 -
3 tablespoons of all-purpose flour
07 -
2 cups of half-and-half
08 -
4 cups of chicken stock (low-sodium)
09 -
2 teaspoons of fresh thyme, diced
→ Main Components
10 -
Cooked chicken, diced - 2 and a half cups
11 -
1 pound of potato gnocchi
12 -
3 heaping cups of baby spinach with stems removed
13 -
Crushed red pepper flakes (optional)
14 -
Season to taste with salt and freshly ground black pepper
# Instructions:
01 -
In a large pot or Dutch oven, melt the butter over medium heat. Toss in the onion, celery, and carrots and let them cook for about 7–8 minutes until they’re soft. Add the garlic and cook for another minute.
02 -
Sprinkle the flour over the softened vegetables and stir it in. Let it cook for about 2 minutes. Then, slowly add the half-and-half and chicken stock, alternating and stirring as you go.
03 -
Turn the heat to medium-high. Bring it to a gentle boil before lowering the heat to simmer for around 10 minutes, stirring occasionally, until the soup thickens.
04 -
Toss in the fresh thyme, your cooked chicken, and the gnocchi. Let the pot simmer for another 5 minutes.
05 -
Stir in the baby spinach and, if using, a pinch of red pepper flakes. Add salt and black pepper to suit your taste. Continue simmering until the spinach has wilted completely.
# Notes:
01 -
Picking up rotisserie chicken makes prep much faster.
02 -
Frozen or fresh gnocchi works best compared to dried varieties.
03 -
Store leftovers in the fridge for 3 days or freeze for up to 3 months.