Creamy Chicken Gnocchi Soup

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5 from 4 votes

A silky, creamy broth, tender chunks of chicken, loads of fresh spinach and pillowy soft gnocchi.

Prep Time30

Cook Time30

Total Time1

Course: Main Course, Soup

Cuisine: American

Keyword: chicken, soup

Servings: servings

Calories: 374kcal

Author: Tricia

Ingredients

5 tablespoons unsalted butter
1 large onion diced
2 stalks celery finely diced
1 large carrot peeled and shredded
⅓ cup all-purpose flour
1 tablespoon fresh thyme leaves or 1 teaspoon dried
4 cups chicken stock or low sodium broth
2 cups half-and-half or whole milk
1 pound package prepared gnocchi
3 to 4 cups diced chicken breast cooked (about 3 small breasts)
3 cups sliced fresh baby spinach leaves packed
½ teaspoon salt
1 teaspoon fresh ground black pepper

Instructions

Melt the butter in a heavy bottom Dutch oven or soup pot, over medium heat. Add the onion and celery and sauté until the vegetables are slightly soft, about 5 minutes. Add the carrots, flour and thyme leaves and stir until all vegetables are covered in the flour. Continue cooking and stirring the vegetable/flour mixture for 2-3 minutes. Stirring constantly, gradually add the chicken broth. Bring the soup to a simmer then reduce the heat to low, cover the pot and simmer (stirring occasionally) until the vegetables are tender, about 15 minutes.
Remove the lid and add the half-and-half, gnocchi, chicken and spinach. Cook gently (do not boil) until the gnocchi rises to the top and the chicken is warmed through, about 5 minutes. Taste and season with salt and plenty of black pepper, as needed. Serve immediately with crust bread for dipping.

Notes

You can find gnocchi in the dried pasta section of most grocery stores. Look for a vacuum sealed package.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition