Creamy Chicken Gnocchi Soup

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil
• 1 cup onion (diced)
• 1 cup celery (diced)
• 1 cup carrots (diced)
• 4 garlic (cloves, minced)
• 1 tsp fresh thyme leaves
• salt (to taste)
• black pepper (to taste)
• 0.25 cup all-purpose flour
• 4 cup chicken broth
• 1 cup half-and-half
• 2 cup cooked chicken (shredded or diced)
• 16 oz gnocchi (1 package)
• 2 cup baby spinach
• Parmesan cheese (grated, for topping)
• bread (for serving; use crusty bread)

Steps

1. 1

   Melt the butter together with the olive oil in a large pot over medium heat.

2. 2

   Add the diced onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until the vegetables have softened.

3. 3

   Stir in the minced garlic and fresh thyme leaves. Cook for about 30 seconds, until fragrant.

4. 4

   Sprinkle the flour over the vegetables and stir for 1–2 minutes to form a roux.

5. 5

   Pour in the chicken broth while stirring constantly. Continue stirring until the broth is smooth and the roux is incorporated.

6. 6

   Add the half-and-half and bring the soup to a gentle boil.

7. 7

   Reduce the heat and simmer for 10 minutes, until the soup has thickened slightly.

8. 8

   Add the cooked shredded or diced chicken and the gnocchi. Cook for another 5–7 minutes, until the gnocchi is tender.

9. 9

   Stir in the baby spinach and let it wilt for about 1 minute.

10. 10

    Season the soup to taste with salt and black pepper.

11. 11

    Serve warm, topped with grated Parmesan cheese and accompanied by crusty bread.

Notes

The source states that this recipe makes about 4–6 servings. Quantities for the Parmesan topping and bread are not specified.

Nutrition per serving

• soup
• main
• comfort food
• fall
• creamy
• one-pot
• stovetop