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Creamy Chicken Gnocchi Soup

3 T. unsalted butter

1 T. olive oil

1 small onion, finely diced

2 stalks celery, finely diced

1 large carrot, finely diced

1 c. frozen spinach

3 cloves garlic, minced

1/3 c. flour

2 c. half and half

3 c. chicken stock

2 c. diced chicken breasts

16 oz. package potato gnocchi

salt

pepper


1.  In a large stock pot or dutch oven {I use my favorite Lodge Cast Iron dutch oven} combine the butter and olive oil over medium-high heat.  Add in the onions, celery, carrots and garlic and saute until tender.

2.  Sprinkle in the flour, stirring to combine creating a roux.  Cooking for an additional minute.

3.  Slowly add in the half and half and chicken stock stirring until it starts to thicken. 

4.  Add in the chicken, gnocchi and spinach and let the soup simmer for another 5-8 minutes until the gnocchi is tender and soup is thick.  If it gets too thick just add in a bit more chicken stock.

5.  Season with salt and pepper to taste and serve immediately.


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