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Per serving
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- 1
Sweat the vegetables
In a Dutch oven or large soup pot, melt the butter over medium heat. Add the finely chopped celery, shredded carrots, finely chopped onion, and minced garlic. Cook and stir until crisp-tender, 4 to 6 minutes.
- 2
Build the base
Stir in the flour until blended and no dry streaks remain. Gradually whisk in the chicken broth. Bring to a boil, then reduce the heat and simmer uncovered, stirring occasionally, until slightly thickened, 4 to 5 minutes.
- 3
Add gnocchi and chicken
Stir in the potato gnocchi and the cubed cooked chicken breast. Cook until the gnocchi are heated through and tender, 4 to 6 minutes. Cut one open to check — it should be soft all the way through.
- 4
Finish creamy
Reduce the heat to medium-low. Stir in the baby spinach, heavy cream, minced thyme, salt, and pepper. Heat through just until the spinach wilts — don't let it boil hard once the cream is in. Garnish bowls with sliced chives.
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Creamy Chicken Gnocchi Soup
Created by: SundayPrepCo
Ingredients
- 1/4 cup butter
- 1 cup celery
- 1 cup carrots
- 1 onion
- 4 garlic cloves
- 1/2 cup all-purpose flour
- 5 cup chicken broth
- 16 oz potato gnocchi
- 1 1/2 cup chicken breast
- 1 cup baby spinach
- 1 cup heavy whipping cream
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- chives
Instructions
- Sweat the vegetablesIn a Dutch oven or large soup pot, melt the butter over medium heat. Add the finely chopped celery, shredded carrots, finely chopped onion, and minced garlic. Cook and stir until crisp-tender, 4 to 6 minutes.
- Build the baseStir in the flour until blended and no dry streaks remain. Gradually whisk in the chicken broth. Bring to a boil, then reduce the heat and simmer uncovered, stirring occasionally, until slightly thickened, 4 to 5 minutes.
- Add gnocchi and chickenStir in the potato gnocchi and the cubed cooked chicken breast. Cook until the gnocchi are heated through and tender, 4 to 6 minutes. Cut one open to check — it should be soft all the way through.
- Finish creamyReduce the heat to medium-low. Stir in the baby spinach, heavy cream, minced thyme, salt, and pepper. Heat through just until the spinach wilts — don't let it boil hard once the cream is in. Garnish bowls with sliced chives.