Description
A hearty and creamy soup packed with chicken, veggies, and gnocchi.
Ingredients
Scale
- 2 tablespoons butter
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup shredded carrots
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 2 cups cooked shredded chicken
- 1 pound potato gnocchi
- 2 cups fresh spinach
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot, melt the butter over medium heat. Add onion, celery, and carrots. Cook until softened, about 5–6 minutes.
- Stir in garlic and cook for another 1–2 minutes until fragrant.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
- Slowly pour in chicken broth, stirring constantly to prevent lumps. Add thyme, salt, and pepper. Bring to a gentle boil.
- Add cooked chicken and gnocchi. Simmer until gnocchi are tender and float to the top, about 5 minutes.
- Stir in heavy cream and spinach. Let simmer until spinach wilts and soup thickens slightly.
- Taste and adjust seasoning as needed. Serve hot.
Notes
- This soup can be made ahead of time and reheated.
- Store any leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg