Hi friends! It’s been an unusually wet Spring here in Southern California and we’re eating soup more than usual. This Chicken Gnocchi Soup is one of our new favorites.
Bursting with chicken and bites of pillowy soft potato gnocchi, I bet this one gets added to your usual soup rotation too!
The great thing about this soup, is that it comes together in about 30 minutes and takes full advantage of pre-packaged potato gnocchi. There’s no shame in the pre-package game. You could even use cooked leftover chicken and simply add it at the end. Who doesn’t love simple right now?
Chicken Gnocchi Soup
- April 8, 2020
- 4 Servings Servings
- Print this
Ingredients
- 1 TBLS olive oil
- 4 TBLS unsalted butter
- 1 pound boneless, skinless chicken breast, diced
- 1 stalk celery, sliced into small pieces
- 1 large carrot, shredded
- 1 medium onion, peeled and diced
- 2 teaspoons minced garlic
- 1/4 cup Wondra Flour (or AP Flour)
- 6 cups chicken broth
- salt and fresh cracked black pepper to taste
- 1 teaspoon Better Than Bouillion Roast Chicken flavor seasoning
- 1 teaspoon fresh Thyme leaves
- 1 package (16 oz) potato gnocchi
- 1 cup heavy whipping cream
- 1 cup fresh spinach, chopped
Directions
- Step 1
- In a large dutch oven or stock pot, over medium-high heat, melt butter and olive oil together.
- Step 2
- Add diced chicken and stir until chicken is golden brown on the outside. Remove chicken to a paper towel lined plate to drain. Chicken will not be 100% cooked at this time.
- Step 3
- Add the celery, carrot, and onion to the pot. Cook until onion is translucent, approx 5 minutes.
- Step 4
- Add garlic and cook until fragrant, approx 30 seconds to 1 minute.
- Step 5
- Sprinkle flour over vegetables and stir well. Flour will soak up all the remaining oil and butter in the bottom of the pot. Continue to stir constantly until flour smells slightly nutty, about a minute or two.
- Step 6
- Slowly stir in 1 cup of broth at a time, whisking until flour is fully incorporated before adding more broth.
- Step 7
- Add salt and pepper to taste.
- Step 8
- Bring soup to a gentle simmer and add Better Than Bouillion Roast Chicken seasoning, browned chicken and thyme leaves to the pot. Let simmer for 10 minutes.
- Step 9
- Meanwhile cook potato gnocchi according to package directions.
- Step 10
- Add cooked gnocchi to the soup.
- Step 11
- Stir in heavy cream and spinach and cook for another 1-2 minutes until spinach is tender and gnocchi has heated through.
- Step 12
- Serve with crusty bread and plenty of cracked black pepper.
If you’re looking for a more hands-on soup, you could learn to make your own Gnocchi HERE
Another favorite soup of ours is this Classic French Onion Soup with plenty of onions and of course, drippy cheese!
Whatever the weather where you live right now, I hope you’re enjoying it! Take care and be well friends! Until next time!
