Chicken and Gnocchi Soup Recipe

Dice Vegetables

Peel and dice 1 medium onion and 2 medium carrots. Mince 2 cloves of garlic and chop 2 celery stalks.

Prepare Chicken

If using cooked or leftover roasted chicken, shred or chop 1 to 1½ cups of meat and set aside. If chicken needs cooking, season 2 boneless skinless chicken breasts with salt and pepper, then bake or pan-cook until fully cooked. Let rest, then chop or shred.

Sauté Vegetables

In a large pot over medium heat, melt 2 tablespoons of butter or add 2 tablespoons of olive oil. Add the diced onion, carrot, and celery. Sauté for about 5–7 minutes until softened. Add the minced garlic and cook for another 1 minute.

Add Flour

Sprinkle ¼ cup of all-purpose flour over the sautéed vegetables. Stir constantly and cook for 1–2 minutes to form a roux.

Pour in Broth

Slowly pour in 4 cups of chicken broth while whisking to avoid lumps. Bring the mixture to a simmer and cook for 4–5 minutes until slightly thickened.

Add Chicken

Stir the shredded or chopped chicken into the pot and cook for 3–4 minutes to warm through.

Add Gnocchi

Add one 16-ounce package of potato gnocchi to the soup and cook according to package instructions, usually 2–3 minutes or until they float to the top and are tender.

Add Cream and Spinach

Stir in 1 cup of heavy cream and 2 cups of fresh spinach. Simmer for another 2–3 minutes, or until spinach is wilted and soup is heated through. Taste and adjust seasoning with salt and black pepper as needed.

Serve

Ladle the soup into bowls and serve hot, optionally garnishing with grated Parmesan cheese or fresh herbs such as parsley.