Description
A comforting and creamy chicken gnocchi soup perfect for cozy evenings.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 quart half-and-half
- 28 ounces chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup finely shredded carrots
- 1 cup coarsely chopped spinach leaves
- 1 cup cooked and diced chicken breast
- 16 ounces package ready-to-use gnocchi
Instructions
- Melt the butter and olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, celery, and garlic; cook until the onion turns translucent, about 3-5 minutes.
- Whisk in the flour and cook for about 1 minute until slightly golden.
- Gradually whisk in the half-and-half and simmer until thickened, about 5 minutes.
- Whisk in the chicken broth and bring to a gentle simmer until thickened, about 5 minutes.
- Stir in the thyme, parsley, nutmeg (if using), shredded carrots, spinach, diced chicken, and gnocchi. Simmer until heated through, approximately 3-5 minutes.
Notes
For a lighter version, substitute half-and-half with whole milk or a dairy-free alternative. Fresh herbs can elevate the dish; consider garnishing with parsley or a pinch of basil when serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg