Name: Creamy Chicken & Gnocchi Soup with Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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

Description

This Creamy Chicken & Gnocchi Soup with Spinach combines tender gnocchi, savory chicken, and fresh spinach in a creamy blend that is perfect for a quick dinner or comforting meal.

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

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Instructions

Melt the butter or olive oil in a large heavy pot or Dutch oven over medium-high heat.
Add diced onion, carrots, celery, thyme, and oregano; sauté until vegetables are softened and browned, about 5 minutes.
Stir in minced garlic and sauté until fragrant, about 15-30 seconds.
Add flour and coat the vegetables, cooking for about 1 minute while stirring frequently.
Pour in the chicken broth and stir to dissolve the flour; bring to a gentle boil.
Add gnocchi and simmer uncovered for about 3 minutes until cooked and floating to the top.
Add cooked chicken, chopped spinach, half and half, and parmesan; heat while stirring until spinach is wilted and cheese is melted, about 3 minutes.
Season with kosher salt and black pepper to taste before serving.

Notes

This soup freezes well, just omit the spinach until reheating.
For added flavor, use leftover roast chicken.
Adjust the thickness of the soup by adding more chicken broth if desired.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 650mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 20g
Cholesterol: 75mg