Description
A creamy and comforting chicken gnocchi soup loaded with vegetables and wholesome ingredients.
Ingredients
Scale
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups cooked and shredded chicken
- 16 oz potato gnocchi
- 2 cups fresh baby spinach
- 2 cups half-and-half
- 1/2 cup grated Parmesan cheese
- Fresh parsley or chives for garnish (optional)
Instructions
- Heat olive oil or butter in a large soup pot over medium heat. Add chopped onions, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook for 1–2 minutes.
- Sprinkle flour over vegetables and stir continuously for 1–2 minutes to create a roux.
- Slowly pour in chicken broth while whisking to avoid lumps. Add shredded chicken, thyme, basil, salt, and pepper. Bring to a gentle boil.
- Add gnocchi and simmer for 3–4 minutes until gnocchi float and become tender.
- Stir in half-and-half and Parmesan cheese. Let simmer on low for about 5 minutes until creamy.
- Add spinach and stir until just wilted. Taste and adjust seasoning as needed.
- Serve warm, garnished with more Parmesan and fresh herbs if desired.
Notes
- This soup freezes well. Store in an airtight container for up to 3 months.
- Feel free to add other vegetables like peas or kale for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg