Easy Chicken Gnocchi Soup Recipe
This Easy Chicken Gnocchi Soup Recipe is so good that it will leave you craving for soup even on hot summer days. Better than the one that a popular Italian restaurant chain (you know which) serves.
Servings: 6
Ingredients
- 2 cups Cooked chicken shredded or diced see write up above
- 1 tablespoon olive oil
- 5-6 cloves of garlic minced or pressed
- 1 stalk celery diced
- ½ cup diced white onion
- 1 cup shredded carrots about 2 carrots
- ½ teaspoon dried rosemary
- 2-3 sprigs of fresh thyme or ½ teaspoon dried, optional
- 4 cups low sodium chicken broth see notes
- 1 cup water optional
- 2 cups gnocchi see notes
- 1 cup milk
- 1 cup heavy cream see notes
- 3 cups chopped spinach packed
- Salt and pepper to taste
Instructions
- Set a heavy pot or dutch oven to medium low heat. Add the olive oil and garlic.
- Saute for a minute and then add onions, celery and carrots. Add rosemary and thyme along with some salt and pepper.
- Saute for 2-3 minutes until the onions are slightly translucent.
- Add the broth, cover the pan with a lid, increase the heat to high and wait for the broth to come to a boil, about 5 minutes.
- Take the lid off, add your cooked chicken and gnocchi. Gently stir, reduce the heat to medium low and cook for 10 minutes.
- After 10 minutes, add the cream and half and half along with the chopped spinach. Season with more salt and pepper. At this point, if your soup is too thick you can add up to a cup of water to adjust the consistency.
- Increase the heat to medium high, bring to a boil and cook for 1-2 minutes so that the spinach is tender. If you used thyme sprigs, now would be the time to fish them out of the soup.
- Serve warm with freshly cracked black pepper on top (optional).
Notes
I used low sodium chicken broth. The color of your soup will depend somewhat on the brand and color of chicken broth you use.
You can use cauliflower or sweet potato gnocchi to make this soup low-carb.
You can use all milk instead of cream and milk to make the soup lighter.