Fall is here, and with it comes some AMAZING soups. Of course, we are a soup-loving family, so we eat soup all year round. However, I know a lot of you are fall and winter soup eaters.
This delicious creamy soup is so simple and comes together in about thirty minutes. It reheats really well on the stovetop. You would think that those little gnocchi would easily overcook and turn to mush, but such is not the case as long as you don’t start simmering again for long periods of time.
Chicken Gnocchi Soup
Ingredients
- 3 tablespoons butter
- 1 small yellow onion chopped
- 2 celery ribs chopped
- 2 medium carrots peeled and chopped
- 3 cloves garlic minced
- 3 tablespoons flour
- 2 cups half n half
- 4 cups low-sodium chicken broth
- 2 teaspoons chopped fresh thyme
- 2 ½ cups diced cooked chicken cut into bite-size pieces
- 16 ounces potato gnocchi
- 3 cups fresh baby spinach long stems trimmed
- Red pepper flakes optional
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: In a Dutch Oven or a large pot over medium heat, melt the butter. Add the onions, celery, and carrots and cook until the onions and celery are tender, about 7-8 minutes. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring.
- Step 2: Sprinkle the flour over the vegetables and continue cooking for 2 minutes while stirring. Slowly stir in the half and half and chicken broth, alternating between the two.
- Step 3: Bring the mixture to a gentle boil and then simmer until thickened about 10 minutes. Add the fresh thyme, cooked chicken, and potato gnocchi. Simmer for about 5 minutes.
- Step 4: Stir in the spinach, red pepper flakes, and season with salt and freshly ground black pepper to taste. Simmer until the spinach is wilted.
