Description
Enjoy a bowl of our Creamy Chicken & Gnocchi Soup with Spinach, where tender gnocchi meets savory chicken and fresh spinach in a creamy broth. Perfect for a quick dinner or comforting meal.
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 butter or olive oil in a large pot over medium-high heat.
- Add diced onion, carrots, celery, thyme, and oregano; sauté until vegetables soften, about 5 minutes.
- Stir in minced garlic and cook until fragrant, about 15-30 seconds.
- Add flour and stir to coat; cook for 1 minute, stirring frequently.
- Pour in chicken broth, scraping up any bits from the bottom; bring to a gentle boil.
- Add gnocchi and simmer uncovered for about 3 minutes, until they float.
- Stir in cooked chicken, spinach, half and half, and parmesan; cook until spinach wilts and cheese melts, about 3 minutes.
- Season with salt and pepper to taste, then serve.
Notes
For added flavor, you can use fresh herbs instead of dried.
Feel free to substitute leftover turkey for the chicken during the holidays.
This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg