Description
Indulge in the comforting and creamy goodness of this Chicken Gnocchi Soup with Garlic. Loaded with tender chicken, pillowy gnocchi, and fresh spinach, this soup is a perfect meal for chilly days.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil or butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
Additional Ingredients:
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 (16 oz) package potato gnocchi
- 2 cups baby spinach
- Salt and black pepper to taste
- Grated Parmesan for serving (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–6 minutes until the vegetables are soft and fragrant. Stir in thyme, basil, and red pepper flakes if using. Sprinkle in the flour and cook for 1 minute, stirring constantly to form a roux.
- Gradually pour in the chicken broth while stirring to avoid lumps. Add the milk and heavy cream, then bring the mixture to a gentle simmer.
- Add the shredded chicken and gnocchi. Simmer for 5–7 minutes until the gnocchi float and are tender.
- Stir in the baby spinach and cook for another 1–2 minutes until wilted. Season with salt and black pepper to taste.
- Serve hot with grated Parmesan if desired.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Add mushrooms or chopped zucchini for extra veggies.
- This soup reheats well—just add a splash of broth or milk when warming.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
