Thick Chicken and Vegetable Soup with Gnocchi

Name: Thick Chicken and Vegetable Soup with Gnocchi
Total time: 35 min
Yield: 4 serving
Ingredients: 300 g Leftover cooked chicken; 40 g salted butter; 1 leek; 4 garlic cloves; 100 g baby spinach leaves; ¼ cup plain/all purpose flour; 2 cups milk; 2 cups chicken stock; 1 large carrot; 500 g packet ready-made fresh gnocchi; salt & pepper; grated fresh parmesan cheese to serve

User Reviews

5.0

6 reviews

Excellent

Total Time
35 mins
Servings
4
Calories
412 kcal
Course
Main Course, Soup, Lunch, Dinner
Cuisine
Australian

Thick Chicken and Vegetable Soup with Gnocchi

Zara Shaw

Report

Thick Chicken and Vegetable Soup with Gnocchi - using leftover chicken, fast cooking veg and NO cream means a lightened-up version of creamy chicken gnocchi soup in 35 mins.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

300 g Leftover cooked chicken roughly chopped/ shredded
40 g salted butter
1 leek sliced
4 garlic cloves crushed/minced
100 g baby spinach leaves
¼ cup plain/all purpose flour
2 cups milk full cream
2 cups chicken stock
1 large carrot grated
500 g packet ready-made fresh gnocchi from the refrigerator section
salt & pepper
grated fresh parmesan cheese to serve

Add to Shopping List

Instructions

In a large heavy-based pot or dutch oven, heat butter and fry leek over medium low heat for 5 mins or until soft. Add garlic and fry for 30 seconds.
Add flour to butter/leek mixture in pot and cook, stirring for 2-3 mins or until butter/flour mixture becomes grainy and frothy. Remove from heat.
Add stock to flour mixture gradually (about ¼ cup at a time) making sure that stock is fully incorporated and mixture is lump free before each new addition. Once this process is finished, mix in milk & grated carrot and bring to a simmer.
Simmer for 5 mins, or until carrot is almost cooked when tested.
Then add chicken, spinach & gnocchi (uncooked) to pot and mix to combine. Bring to a simmer, and continue to simmer until gnocchi is tender and cooked - this should only be a few minutes once simmering.
Taste test for salt and pepper, then serve with fresh grated parmesan.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
For the grated carrot I just use a good-old stock-standard box style metal grater, on the side with the biggest holes.
You will know when the gnocchi is cooked because it will float to the top of the soup.
Recipe adapted from The Recipe Critic.

Nutrition Information

Show Details

Serving 0g Calories 412kcal (21%) Carbohydrates 0g (0%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 0mg (0%) Potassium 0mg (0%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 412 kcal

% Daily Value*

Serving	0g
Calories	412kcal	21%
Carbohydrates	0g	0%
Protein	0g	0%
Fat	0g	0%
Saturated Fat	0g	0%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	0mg	0%
Potassium	0mg	0%
Fiber	0g	0%
Sugar	0g	0%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	0mg	0%
Iron	0mg	0%