Chicken Gnocchi Soup
Creamy chicken gnocchi soup made with simple ingredients and done in 45 minutes. A cozy one-pot meal with tender chicken, spinach, and a rich herb broth.
Equipment
- - Dutch oven or soup pot
- Wooden spoon
- Chef’s knife
- Ladle
Ingredients
- - 2 tbsp olive oil
- - 1 yellow onion diced
- - 3 carrots chopped
- - 2 celery stalks chopped
- - 4 garlic cloves minced
- - ¼ cup all-purpose flour
- - 6 cups chicken broth
- - 1½ lbs chicken thighs cut into 1-inch pieces
- - 1 tsp fresh thyme or ½ tsp dried
- - ½ tsp kosher salt
- - ½ tsp black pepper
- - 1 lb dried gnocchi
- - 5 oz baby spinach chopped
- - 1 cup half-and-half
Instructions
- In a large pot, heat olive oil. Add onion, carrots, and celery. Cook 10–12 minutes until softened.
- Stir in garlic and cook 1 minute. Add flour, stir constantly for 1 minute.
- Slowly add chicken broth, stirring until smooth. Bring to simmer.
- Add chicken, thyme, salt, and pepper. Simmer 5–6 minutes.
- Add gnocchi, cover, and cook 4–5 minutes until tender.
- Stir in spinach and half-and-half. Cook 1–2 minutes. Adjust seasoning and serve.
Notes
- Use rotisserie chicken to save time
- Add broth when reheating if too thick
- Freeze without spinach or cream
- Add broth when reheating if too thick
- Freeze without spinach or cream