Description
Enjoy this Creamy Chicken & Gnocchi Soup with Spinach, a comforting blend of tender gnocchi, shredded chicken, and fresh spinach, perfect for a weeknight dinner.
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
Instructions
- Melt the butter or olive oil in a large heavy pot over medium-high heat.
- Add the diced onion, carrots, celery, thyme, and oregano. Sauté until the vegetables are softened and browned, about 5 minutes.
- Add the minced garlic and sauté until fragrant, about 15-30 seconds.
- Stir in the flour to coat the vegetables and cook for about 1 minute, stirring frequently.
- Pour in the chicken stock and stir to dissolve the flour, bringing it to a gentle boil.
- Add the gnocchi and simmer uncovered for about 3 minutes, until they start floating to the top.
- Stir in the shredded chicken, chopped spinach, half and half, and grated parmesan. Heat until the spinach wilts and the cheese melts, about 3 minutes.
- Season with salt and pepper to taste and serve.
Notes
Feel free to use leftover chicken for a quicker option.
For a lighter soup, opt for half and half instead of heavy cream.
Nutrition
- Serving Size: 1 cup
- Calories: 304
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg