Description
This creamy chicken & gnocchi soup with spinach guarantees a delightful dinner experience with its rich flavors and easy preparation. Perfect for comfort food lovers, it’s made with tender chicken, fresh vegetables, and comforting gnocchi, making it an ideal choice for quick meals and cozy evenings.
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
- In a large heavy pot or Dutch oven, melt the butter over medium-high heat.
- Add the diced onion, diced carrots, diced celery, thyme, and oregano, stirring to coat in the butter. Sauté until the vegetables are softened and browned, about 5 minutes.
- Stir in the minced garlic and sauté until fragrant for about 15-30 seconds.
- Add the flour and stir to coat the vegetables, cooking for about 1 minute while stirring frequently.
- Pour in the chicken broth, stirring to dissolve the flour and scrape up any stuck-on bits. Bring to a gentle boil.
- Add the gnocchi and simmer uncovered for about 3 minutes, until the gnocchi are cooked and start to float.
- Stir in the cooked chicken, chopped spinach, half and half, and grated parmesan. Continue heating and stirring until the spinach is wilted, cheese is melted, and chicken is heated through, about 3 minutes.
- Season with kosher salt and black pepper to taste. Serve.
Notes
For a thicker soup, use more flour when adding it to the vegetables.
You can substitute with other vegetables like kale or zucchini for variation.
Feel free to use leftover chicken or a rotisserie chicken to save time.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg