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Creamy Chicken Gnocchi Soup

This is a delicious, hearty soup filled with flavorful ingredients. Perfect for lunch or dinner.
Servings 8 for lunch, 6 for dinner

Ingredients

  • 3 TBS butter
  • 1 TBS olive oil
  • 1 medium onions diced
  • 2 sticks celery diced
  • 1 medium carrot grated
  • 2 cloves garlic pressed or finely diced
  • 1/2 tsp fresh thyme
  • 1/2 tsp dried mustard
  • 1/2 tsp dried pepper flakes
  • 1/3 cup flour
  • 6 cups chicken stock
  • 1 1/2 cups half and half or heavy cream
  • 3 chicken breast halves or 2-3 cups of diced cooked chicken
  • 1 small bag frozen gnocchi 16-20 oz.
  • 1-2 cups fresh spinach
  • salt and pepper to taste
  • 1 cup Parmesan cheese optional

Instructions

  • Add butter and olive oil to a Dutch oven and cook over medium heat until melted.
  • Add onions, celery, and carrots. Cook until softened, about 3 minutes. Add garlic, thyme, dry mustard, and red pepper flakes, and cook for a minute or two.
  • Add the flour and combine with the vegetables. Cook for a couple of minutes to eliminate the raw flour taste and the flour is incorporated.
  • Slowly add the chicken stock a little at a time, stirring constantly until the stock thickens a little.
  • Add the raw chicken breasts. If using cooked chicken, it will be added later.
  • Simmer the soup and when the chicken breast is thoroughly cooked remove it from the pot and set aside to cool. Dice or shred.
  • Add the cream to the soup and gently simmer. Do not boil.
  • When the soup simmers, add the gnocchi. Add the chicken.
  • Gently simmer the gnocchi for 3 or 4 minutes. Do not boil.
  • Add the spinach and simmer for another 3 minutes.
  • Serve. Sprinkle with Parmesan cheese, if desired.