Chicken and Gnocchi Soup
User Reviews
5.0
12 reviews
Excellent
Chicken and Gnocchi Soup
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Rotisserie chicken, potato gnocchi, vegetables, and herbs combine with a rich, creamy broth for a flavorful and comforting bowl of chicken and gnocchi soup that will warm you from the inside out.
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Ingredients
- 2 tablespoons unsalted butter
- 2 carrots peeled and small diced
- 1 stalk celery small diced
- 1 onion small diced
- 3-4 cloves garlic minced
- 3 cups low-sodium chicken stock
- 2 cups half-and-half
- ¼ cup all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram or rosemary optional
- 2-3 cups shredded rotisserie chicken
- 1 package potato gnocchi 16 ounces
- 2 cups fresh spinach
- salt and pepper to taste
Instructions
- In a large pot or dutch oven over medium heat, melt butter. Add the carrots, celery, and onion, along with a pinch of salt. Cook until onions begin to turn translucent, about 5 minutes.
- Add the garlic and cook for 1 additional minute. Add the stock and bring the mixture to a simmer.
- Meanwhile, whisk together the half-and-half and flour in a small bowl or measuring cup. Once the stock is simmering, slowly add the half-and-half mixture. Continue simmering until the mixture starts to thicken, about 5 minutes.
- Add the herbs and about ½ teaspoon each salt and pepper, followed by the chicken and the gnocchi. Simmer until the gnocchi is plump and tender, about 4-5 minutes.
- Gently stir in the spinach until it is wilted. Taste and add additional salt and/or pepper as desired.
Notes
- If soup is thicker than you would like, add additional stock until the soup reaches your desired consistency.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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