Description
This Creamy Chicken & Gnocchi Soup with Spinach offers a delightful blend of chicken, gnocchi, and fresh spinach in a creamy base, making it the perfect comforting meal for any night.
Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 large yellow onion diced (about 1.5 cups)
- 2 large carrots diced (about 1.5 cups)
- 2 ribs celery plus leaves if available, diced (about 1.5 cups)
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon dried oregano or 1 tablespoon fresh
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock/broth preferably low-sodium
- 16 oz. potato gnocchi store-bought or homemade
- 2 cups cooked shredded or chopped chicken such as rotisserie or leftover roast chicken
- 2 cups roughly chopped fresh spinach (about 5 oz.)
- 1 cup half and half or whole milk, or heavy cream
- 1 cup grated parmesan cheese (about 3 oz.)
- kosher salt and black pepper to taste
Instructions
- Melt the butter in a large pot over medium-high heat. Add diced onion, carrots, celery, thyme, and oregano. Sauté until the vegetables are softened and browned, about 5 minutes.
- Stir in minced garlic and sauté until fragrant, about 15-30 seconds.
- Add flour, stirring to coat the veggies and cook for about 1 minute, stirring frequently.
- Pour in chicken broth and stir to dissolve flour. Bring to a gentle boil.
- Add gnocchi and simmer uncovered for about 3 minutes, until they float to the top.
- Stir in cooked chicken, chopped spinach, half and half, and grated parmesan. Heat until spinach wilts and cheese melts, about 3 minutes.
- Season with kosher salt and black pepper to taste before serving.
Notes
For extra flavor, use homemade chicken stock.
This soup can be refrigerated for up to 3 days, but the gnocchi may absorb liquid as it sits.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 3g
- Sodium: 650mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg