Chicken Gnocchi Soup
- Lisa
- Nov 18, 2015
- 2 min read
I realized something this past week. We eat a lot of soup in the fall. No complaints here though, because we mix it up often, and truly have the best recipes. This has been a favorite for a few years now. Nothing beats flavor of this loaded soup. Although not the healthiest, it is one of the most filling soups I have had. It's loaded with gnocchi, chicken, veggies, and rounded of with a smooth creamy texture. I make mine in my dutch oven, but it can be made in a regular pot, or even a crockpot.
Here's What You Need:
-3 Tablespoons butter
-2 Tablespoons olive oil
-3/4 Cup onion, diced
-1/2 Cup carrots, diced
-1/2 Cup celery, diced
-4 Cloves garlic, minced (I use more to taste)
-Coarse salt and fresh black pepper
-1/3 Cup all-purpose flour
-6 Cups chicken broth (4 if you want it more dense)
-1 + 1/2 Cups half & half
-2 Cups cooked chicken, cubed
-1 Pound potato gnocchi
-3 Cups fresh baby spinach, stems removed
-1 Tablespoon chopped fresh basil, and grated parmesan for serving
Instructions:
In a Dutch oven heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with a pinch of salt and pepper, and cook until tender. About 10 minutes, stirring often.
Sprinkle the flour into the pot, and stir into the vegetables. It will get thick. About 3 minutes, stirring often.
Stir in the chicken broth 1 cup at a time, followed by the half & half.
Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes, continuing to stir often. Add salt & pepper to taste.
Cook the gnocchi separately according to package directions. Add them to the soup.
Serve with toppings. I let individuals add their spinach into their bowl. This prevents slimy left overs, and makes picky eaters happy. ENJOY!!
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