Description
This Creamy Chicken & Gnocchi Soup with Spinach features a rich blend of flavors with tender gnocchi, shredded chicken, and fresh spinach. It’s quick to make and a delightful comfort dish ideal for busy weeknights or family gatherings.
Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 large yellow onion diced (about 1.5 cups)
- 2 large carrots diced (about 1.5 cups)
- 2 ribs celery plus leaves if available, diced (about 1.5 cups)
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon dried oregano or 1 tablespoon fresh
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock/broth preferably low-sodium
- 16 oz. potato gnocchi store-bought or homemade
- 2 cups cooked shredded or chopped chicken such as rotisserie or leftover roast chicken
- 2 cups roughly chopped fresh spinach (about 5 oz.)
- 1 cup half and half or whole milk, or heavy cream
- 1 cup grated parmesan cheese (about 3 oz.)
- kosher salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium-high heat. Add the onion, carrots, celery, thyme, and oregano, then stir and sauté until softened, about 5 minutes.
- Incorporate minced garlic and sauté until fragrant, about 30 seconds.
- Stir in flour and cook for about 1 minute, making sure to coat the vegetables.
- Pour in chicken broth and stir to dissolve flour. Bring to a gentle boil.
- Add gnocchi and simmer uncovered for about 3 minutes until they float to the top.
- Mix in cooked chicken, spinach, half and half, and parmesan, stirring until the spinach wilts and cheese melts, about 3 minutes.
- Season with salt and pepper to taste, then serve.
Notes
Feel free to substitute the chicken with turkey or leave it out for a vegetarian version.
For added flavors, consider including a squeeze of lemon juice before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg