Creamy Chicken and Gnocchi Soup

[Serene]

Something to warm you, try this

Ingredients:​

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 1 pound potato gnocchi
• 2 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Optional: grated Parmesan cheese for serving

Instructions:​

1. Sauté Vegetables:
   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Make the Roux:
   • Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
3. Add Broth and Chicken:
   • Gradually stir in the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a simmer.
   • Add the shredded chicken to the pot and stir to combine.
4. Cook the Gnocchi:
   • Add the gnocchi to the simmering soup. Cook according to the package instructions, usually about 3-5 minutes, or until the gnocchi float to the surface and are tender.
5. Add Spinach and Cream:
   • Stir in the chopped spinach and let it wilt in the hot soup, about 2 minutes.
   • Add the heavy cream, dried thyme, and dried basil. Stir to combine and heat through, but do not let the soup boil. Season with salt and pepper to taste.
6. Serve:
   • Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot with crusty bread on the side.

Tips:​

• For a richer flavor, you can use half-and-half instead of heavy cream.
• If you prefer a thicker soup, you can add more flour to the roux or reduce the amount of broth slightly.
• Leftover cooked turkey can be used in place of chicken.

Enjoy your creamy chicken and gnocchi soup!

 

[rootme]

I'd suggest adding a splash of lemon juice right before serving to brighten up the flavors! It really takes the soup to the next level. I've tried it once, and it was delicious.

 

[Popsickle]

Sounds delicious! I'll try it out. Love creamy soups and gnocchi! Thanks for sharing!

 

[AL_]

Just whipped up a batch of creamy chicken and gnocchi soup and it's absolute comfort in a bowl! Rich, velvety broth, tender chicken, pillowy gnocchi, and a hint of herbs. Perfect for cozy nights in or sharing with loved ones.

 

[laplus]

Like a cozy embrace in a bowl, this Creamy Chicken and Gnocchi Soup is delicious! This meal is ideal for curling up with on chilly days since it combines delicate chicken, pillowy gnocchi, and nourishing veggies in a creamy broth. It's also quite simple to make! I'm eager to make some and savor the comforting tastes. I appreciate you sharing this wonderful recipe!

 

[Stark]

Something to warm you, try this
View attachment 3292

Ingredients:​

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 1 pound potato gnocchi
• 2 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Optional: grated Parmesan cheese for serving

Instructions:​

1. Sauté Vegetables:
   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Make the Roux:
   • Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
3. Add Broth and Chicken:
   • Gradually stir in the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a simmer.
   • Add the shredded chicken to the pot and stir to combine.
4. Cook the Gnocchi:
   • Add the gnocchi to the simmering soup. Cook according to the package instructions, usually about 3-5 minutes, or until the gnocchi float to the surface and are tender.
5. Add Spinach and Cream:
   • Stir in the chopped spinach and let it wilt in the hot soup, about 2 minutes.
   • Add the heavy cream, dried thyme, and dried basil. Stir to combine and heat through, but do not let the soup boil. Season with salt and pepper to taste.
6. Serve:
   • Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot with crusty bread on the side.

Tips:​

• For a richer flavor, you can use half-and-half instead of heavy cream.
• If you prefer a thicker soup, you can add more flour to the roux or reduce the amount of broth slightly.
• Leftover cooked turkey can be used in place of chicken.

Enjoy your creamy chicken and gnocchi soup!

I've been craving a cozy bowl of soup, and this creamy chicken and gnocchi soup sounds perfect! Can't wait to try making it at home. Thanks for sharing the recipe!

 

[lilbobby]

Creamy chicken and gnocchi soup? Indulge in this comforting soup featuring tender pieces of chicken, pillowy gnocchi, and hearty vegetables all simmered in a creamy broth - a deliciously satisfying meal that's perfect for chilly days!