Creamy Chicken Gnocchi Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 tablespoons butter
02 -
1 small yellow onion, chopped
03 -
2 celery ribs, chopped
04 -
2 medium carrots, peeled and chopped
05 -
3 cloves garlic, minced
→ Soup Base
06 -
3 tablespoons flour
07 -
2 cups half n half
08 -
4 cups low-sodium chicken broth
09 -
2 teaspoons chopped fresh thyme
→ Main Components
10 -
2 1/2 cups diced cooked chicken
11 -
16 ounces potato gnocchi
12 -
3 cups fresh baby spinach, stems trimmed
13 -
Red pepper flakes (optional)
14 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Melt butter in Dutch oven over medium heat. Add onions, celery, and carrots, cook 7-8 minutes until tender. Add garlic and cook 1 minute.
02 -
Sprinkle flour over vegetables and cook 2 minutes while stirring. Slowly stir in half and half and chicken broth alternately.
03 -
Bring to gentle boil, then simmer until thickened, about 10 minutes.
04 -
Add thyme, chicken, and gnocchi. Simmer 5 minutes.
05 -
Stir in spinach and red pepper flakes. Season with salt and pepper. Simmer until spinach wilts.
# Notes:
01 -
Rotisserie chicken works well for quick prep
02 -
Fresh or frozen gnocchi preferred over dried
03 -
Keeps 3 days in fridge or 3 months frozen