Chicken Gnocchi Soup
User Reviews
5
Chicken Gnocchi Soup
Description
This Chicken Gnocchi Soup begins by sautéing diced celery, onion, and finely diced carrot in olive oil until they soften slightly. Adding minced garlic briefly intensifies the aroma. Chicken broth and shredded or cubed rotisserie chicken combine with dried thyme and bring the soup to a boil.
Potato gnocchi are added and simmered until tender, imparting a pillowy texture contrasting with the soft cooked vegetables. The half and half and chopped spinach are stirred in at the end, wilting the spinach and enriching the soup with gentle creaminess. Salt and pepper adjust the final seasoning. The soup thickens slightly as it sits.
This hearty soup offers a comforting choice for cooler days and can be served as a main course or alongside bread. Its combination of fresh vegetables, chicken, and gnocchi creates a filling and balanced meal.
Ingredients
- 2 tablespoons olive oil
- 3/4 /4 cup celery diced
- 3/4 /4 cup yellow onion diced
- 1/2 /2 cup carrot finely diced
- 2 cloves garlic minced
- 4 cups chicken broth I like Better than Bouillon, low-sodium
- 2 cups rotisserie chicken shredded or cubed
- 1/2 /2 teaspoon thyme dried
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup spinach baby, chopped
- salt to taste
- black pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the celery, onion, and carrots. Saute for 2-3 minutes or until veggies start to soften. Add the garlic and cook for 30 seconds.
- Add the chicken broth, chicken, and thyme. Bring mixture to a boil and add the gnocchi. Reduce heat to a medium simmer and cook gnocchi for about 8-10 minutes or until tender.
- Stir in the half and half and spinach. Simmer for 2-3 minutes or until spinach is wilted. Add salt and pepper to taste. Soup will thicken as it sits.
User Reviews
Overall Rating
5
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