Creamy Chicken Gnocchi Soup

Name: Creamy Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 25 min
Ingredients: 3 tablespoons butter; 1 small yellow onion chopped; 2 celery ribs chopped; 2 medium carrots peeled and chopped; 3 cloves garlic minced; 3 tablespoons flour; 2 cups half n half; 4 cups low-sodium chicken broth; 2 teaspoons chopped fresh thyme; 2 ½ cups diced cooked chicken cut into bite-size pieces; 16 ounces potato gnocchi; 3 cups fresh baby spinach (long stems trimmed); Red pepper flakes (optional); Salt and freshly ground black pepper to taste

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Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 6

Author : Beth Pierce

gnocchi soup

Instructions

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Step 1

In a Dutch Oven or a large pot over medium heat, melt the butter. Add the onions, celery, and carrots and cook until the onions and celery are tender, about 7-8 minutes. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring.

Step 2

Sprinkle the flour over the vegetables and continue cooking for 2 minutes while stirring. Slowly stir in the half and half and chicken broth, alternating between the two.

Step 3

Bring the mixture to a gentle boil and then simmer until thickened about 10 minutes. Add the fresh thyme, cooked chicken, and potato gnocchi. Simmer for about 5 minutes.

Step 4

Stir in the spinach, red pepper flakes, and season with salt and freshly ground black pepper to taste. Simmer until the spinach is wilted.

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