Chicken And Gnocchi Soup Recipe
Recipe information
Make Chicken And Gnocchi Soup in just 30m. A creamy soup made with roasted chicken, traditional Italian dumplings and spinach.
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Ingredients
General
Soup Base
Chicken and Gnocchi
Prepare Ingredients
1. Dice Vegetables
Peel and dice 1 medium onion and 2 medium carrots. Mince 2 cloves of garlic and chop 2 celery stalks.
2. 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.
Make the Soup Base
3. 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.
4. 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.
5. 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 and Gnocchi
6. Add Chicken
Stir the shredded or chopped chicken into the pot and cook for 3–4 minutes to warm through.
7. 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.
Finish Soup
8. 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.
9. Serve
Ladle the soup into bowls and serve hot, optionally garnishing with grated Parmesan cheese or fresh herbs such as parsley.
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