Chicken Gnocchi Soup
User Reviews
5
Chicken Gnocchi Soup
Description
The soup begins by sautéing diced onion, celery, and julienned carrot in butter until softened, then garlic is added briefly before flour is incorporated to form a roux. Chicken broth and half-and-half are gradually added to prevent breaking the roux. Seasonings of thyme and mustard powder bring subtle earthiness and depth.
Chicken breast is cooked gently in the broth until tender, then removed and diced before returning to the pot. Potato gnocchi cooks in the simmering soup until tender, and fresh chopped spinach is stirred in at the end. The soup thickens as it simmers, resulting in a creamy, hearty texture.
Optional red pepper flakes provide a slight kick. A crock pot method is also described using a slurry thickening step. The soup pairs well as a comforting meal during cooler weather and can be adapted with different proteins or seasoning adjustments.
Ingredients
- 4 tablespoons butter
- 1 yellow onion diced, small
- 1 celery diced, stick
- ½ cup carrot julienned
- 3 garlic minced, cloves
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- 1 lb. chicken breast or 2 cups diced cooked chicken, boneless skinless
- salt to taste
- black pepper to taste
- 16 oz. potato gnocchi (in the pasta isle)
- 1 cup spinach roughly chopped, fresh
- 1 pinch red pepper flakes optional
Instructions
Stove Top Method (See notes for Crock Pot method)
- Melt the butter in a large pot over medium heat. Add the diced onions, celery, and carrots and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
- Add the flour and stir to combine. Cook for 2 minutes, until the flour begins to turn a golden color.
- Add the chicken broth and half and half in splashes, stirring to incorporate. Don’t add it too quickly or you will break the roux.
- Add the thyme and mustard powder.
- Season the chicken with salt and pepper and add it to the broth. Bring it to a gentle boil. (If you boil too rapidly, the chicken will become tough.) Simmer until the chicken is cooked through, 10-15 minutes. (This depends on the thickness of the chicken.)
- Remove the chicken and let it rest for 5 minutes, then dice it and add it back to the soup. Let the soup simmer until desired consistency is obtained, it will continue to thicken.
- Add the gnocchi and simmer for about 5 minutes, refer to package instructions for exact amount of time.
- Reduce heat to low and add the spinach, red pepper flakes, and any salt/pepper to taste. Simmer until spinach is wilted, about 1 minute. Serve!
Notes
- When preparing in a crock pot, omit flour and use 1 tablespoon butter; thicken at the end with a slurry of half-and-half and cornstarch.
- For sausage variation, cook sliced or ground sausage with the vegetables before adding broth.
- Half-and-half adds creaminess; it consists of equal parts milk and cream.
- Mustard powder subtly enhances flavors without altering the taste directly.
- To serve, season with additional salt, pepper, or red pepper flakes to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 1236mg | 52% |
| Potassium | 739mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3384IU | 68% |
| Vitamin C | 20mg | 22% |
| Calcium | 159mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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