Description
Indulge in a comforting bowl of Creamy Chicken Gnocchi Soup with Garlic, a rich and flavorful dish perfect for chilly days. This soup combines tender chicken, pillowy gnocchi, and wholesome vegetables in a creamy broth that’s sure to satisfy your cravings.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups cooked shredded chicken
- 16 oz potato gnocchi
- 2 cups baby spinach
- Salt and black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and butter. Sauté onion, garlic, carrots, and celery until softened.
- Add Seasonings: Stir in thyme, basil, and red pepper flakes. Sprinkle in flour and cook for 1-2 minutes.
- Prepare Broth: Whisk in chicken broth until smooth, then add milk and cream. Simmer gently.
- Cook Chicken and Gnocchi: Add chicken and gnocchi, cook until gnocchi float, about 7-10 minutes.
- Finish Soup: Stir in spinach until wilted. Season with salt and pepper. Serve with Parmesan on top.
Notes
- Rotisserie chicken works well as a time-saving option.
- For a lighter version, use half-and-half instead of heavy cream.
- Add extra broth for a thinner consistency, if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 410
- Sugar: 5g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg
