Chicken Gnocchi soup
  • Cooking Time: 15 minutes
  • Servings: 4
  • Preparation Time: 10 minutes
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 stalk celery (chopped)
  • 1/2 yellow onion (diced)
  • 1/2 cup carrot (shredded)
  • 3 garlic cloves (minced)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon flour
  • 4 cups chicken broth
  • 1 teaspoon thyme
  • 2 cups chicken breast (cooked and shredded or cut into cubes)
  • 16 ounces potato gnocchi
  • 1 cup heavy cream
  • 1 cup frozen spinach (chopped)
  1. 1.Heat the olive oil and butter over medium-high heat in a large heavy-bottomed pot like a Dutch oven. Add the celery, onions, carrots, and garlic to the oil and then add the salt and pepper.
  2. 2.Sauté for 2 to 3 minutes or until the vegetables have slightly softened and the onions are translucent. Add the flour and sauté for 1 to 2 minutes so the flour taste cooks off a bit.
  3. 3.Add the chicken broth and thyme to the pot. Allow it to come to a boil.
  4. 4.Add the shredded chicken and gnocchi and cook for about 3 minutes or until the chicken is warmed through and the gnocchi is cooked.
  5. 5.Turn the heat down to medium-low. Stir in the heavy cream and frozen chopped spinach into the soup and cook until the spinach is warmed and the soup has thickened. Add more salt and pepper to taste.
  6. 6.Serve immediately with crusty bread, freshly grated Parmesan cheese, and a grind of black pepper.
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