Chicken Gnocchi Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
501 kcal
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Course
Main Course, Soup, Dinner
Chicken Gnocchi Soup
Description
The Chicken Gnocchi Soup starts with sautéing diced onion, grated carrot, and thinly sliced celery in butter to soften and release their flavors. Dried thyme, salt, and black pepper are added to season the vegetables. Minced garlic is incorporated before sprinkling in flour, which is cooked briefly to form a roux that thickens the soup. Gradually adding half-and-half and chicken broth creates a creamy, well-integrated base.
After bringing the soup to a simmer, shredded rotisserie chicken, dried potato gnocchi, and chopped spinach are stirred in. The gnocchi cook in the simmering broth for about five minutes until tender, while the spinach wilts. The soup becomes a hearty blend of creamy broth, tender gnocchi, and savory chicken with fresh spinach adding contrast.
Serve the soup topped with grated Parmesan cheese and accompanied by bread sticks for dipping to enhance the flavors and provide complementary textures. This soup functions as a filling meal on its own or paired with a light salad.
Adjust seasoning after adding chicken and broth to accommodate their salt levels as needed. Continuous stirring prevents gnocchi from sticking during cooking. Using rotisserie chicken speeds preparation without sacrificing taste.
Ingredients
- 4 Tbsp butter unsalted
- 1 cup yellow onion diced
- 1 cup carrot grated
- 1/2 cup celery thinly sliced
- 1 tsp thyme dried leaves
- 3/4 tsp salt
- 1/2 tsp black pepper ground
- 3 garlic minced cloves
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- 2 cups rotisserie chicken -skin removed and meat pulled apart into bite-size pieces
- 17 oz. potato gnocchi found in the pasta isle, dried
- 1 cup spinach coarsely chopped
- Parmesan Cheese grated, optional, for serving
- bread sticks grated, optional, for serving
Instructions
- Add the butter to a large soup pot and place it over medium-high heat. Once the butter is melted, add the onion, carrots, and celery. Stir to coat the veggies in the butter.
- Add the thyme, salt, and pepper. Cook, stirring occasionally, until the veggies are soft, about 7 minutes.
- Stir in the garlic. Then, add the flour. Cook, stirring often, for two minutes.
- Add the half & half one cup at a time, stirring after each addition.
- Add the broth. Stir well. Bring the liquid to a simmer.
- Add the chicken, gnocchi, and spinach. Adjust the heat so the liquid stays at a simmer. Cook for five minutes, stirring occasionally.*
- Serve with grated parmesan cheese and bread sticks for dipping.
Notes
- Taste and adjust the salt after adding chicken and broth, as these can vary in saltiness.
- Stir occasionally while simmering after adding gnocchi to prevent sticking.
- Use rotisserie chicken for convenience, removing skin and shredding the meat for tender pieces.
- Serve with grated Parmesan and bread sticks to complement the creamy soup texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 1/6th of the recipe | |
| Calories | 501kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 30g | 60% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 127mg | 42% |
| Sodium | 1495mg | 62% |
| Potassium | 310mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4610IU | 92% |
| Vitamin C | 7mg | 8% |
| Calcium | 138mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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