Chicken Gnocchi Soup
This creamy, satisfying soup is so good on a chilly day. We've sped up the prep time by using a store-bought rotisserie chicken and gnocchi so you can have this on the table in under an hour. This recipe makes 5 servings.
prep time
20 minutes
cook time
30 minutes
Ingredients
1 1/4 cups yellow onion, chopped
1 carrot, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 ounces fresh spinach, washed, dried and roughly chopped
1 quart chicken stock
1 tablespoon olive oil
5 tablespoons butter
6 tablespoons all-purpose flour
1/2 teaspoon dried rosemary
1/2 tsp dried thyme
1/8 teaspoon nutmeg
2 1/2 cups cooked, shredded rotisserie chicken
1 16-ounce pack store-bought gnocchi
2 cups milk (more if needed)
1/3 cup heavy cream
Salt and freshly ground black pepper, to taste
Shredded Romano or parmesan cheese, for serving (optional)
1 carrot, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 ounces fresh spinach, washed, dried and roughly chopped
1 quart chicken stock
1 tablespoon olive oil
5 tablespoons butter
6 tablespoons all-purpose flour
1/2 teaspoon dried rosemary
1/2 tsp dried thyme
1/8 teaspoon nutmeg
2 1/2 cups cooked, shredded rotisserie chicken
1 16-ounce pack store-bought gnocchi
2 cups milk (more if needed)
1/3 cup heavy cream
Salt and freshly ground black pepper, to taste
Shredded Romano or parmesan cheese, for serving (optional)
Directions
Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot and celery; cook for 5-6 minutes. Add garlic and cook for two minutes more.
Add butter and flour to vegetable mixture. Stir and let cook for one minute. Gradually whisk in milk; once combined, let the mixture thicken for about 2-3 minutes. Add herbs, spices and stock. Reduce to a simmer, cover and let cook for 15 minutes.
After 15 minutes, add gnocchi, chicken and cream; let cook for another 7-8 minutes. Season with salt and pepper and garnish with cheese (if using) before serving.
Add butter and flour to vegetable mixture. Stir and let cook for one minute. Gradually whisk in milk; once combined, let the mixture thicken for about 2-3 minutes. Add herbs, spices and stock. Reduce to a simmer, cover and let cook for 15 minutes.
After 15 minutes, add gnocchi, chicken and cream; let cook for another 7-8 minutes. Season with salt and pepper and garnish with cheese (if using) before serving.
