Chicken and Gnocchi Soup
User Reviews
5
Chicken and Gnocchi Soup
Description
This soup begins with sautéed aromatics—carrots, celery, onion, and garlic—cooked in butter until softened. Chicken stock is added and simmered, then a mixture of half-and-half and flour is whisked in to thicken the broth gently. Dried thyme and optional marjoram add subtle herbal depth. Shredded rotisserie chicken and potato gnocchi are added last, simmered until the gnocchi are plump and tender.
Fresh spinach is stirred in just before serving to wilt slightly, contributing color and a mild leafy flavor. The final seasoning with salt and pepper allows adjustment to taste. The soup has a creamy, smooth texture balanced by soft gnocchi pieces and tender chicken chunks.
This soup works well as a filling starter or light main dish, ideal for cooler weather. Serve with crusty bread to complement the creamy broth.
If the soup becomes too thick, additional chicken stock can be added to reach desired consistency. The gentle simmering ensures gnocchi cook without breaking apart.
Ingredients
- 2 tablespoons butter unsalted
- 2 carrot peeled and small diced
- 1 celery small diced, stalk
- 1 onion small diced
- 3-4 cloves garlic minced
- 3 cups chicken stock low-sodium
- 2 cups half-and-half
- ¼ cup all-purpose flour
- ½ teaspoon thyme dried
- ½ teaspoon marjoram optional, dried, or rosemary
- 2-3 cups chicken shredded rotisserie
- 1 potato gnocchi 16 ounces, package
- 2 cups spinach fresh
- salt to taste
- black 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
- Add extra chicken stock if the soup is thicker than preferred to adjust consistency.
User Reviews
Overall Rating
5
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