Ingredients
Scale
Ingredients for Creamy Chicken Gnocchi Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- One pound of cooked and shredded boneless, skinless chicken breasts
- 1 package (16 ounces) potato gnocchi
- 2 cups fresh spinach leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, melt the unsalted butter and olive oil over medium heat.
- Add the finely chopped onion, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are softened.
- Sprinkle the all-purpose flour over the vegetables and stir to create a roux. Cook for 2-3 minutes to remove the raw taste of the flour.
- Slowly pour in the chicken broth, stirring constantly to avoid lumps.
- Add the whole milk and heavy cream to the pot, stirring until the mixture is smooth and well combined.
- Bring the soup to a gentle simmer, allowing it to thicken.
- Stir in the shredded cooked chicken, potato gnocchi, fresh spinach leaves, dried thyme, salt, and pepper.
- Simmer the soup for 10-15 minutes or until the gnocchi is cooked through and the spinach is wilted.
- Taste and adjust the seasoning if needed.
- Serve the Creamy Chicken Gnocchi Soup hot, garnished with grated Parmesan cheese.
- Enjoy this comforting and rich soup that combines the delightful textures of gnocchi and tender chicken in a creamy broth!
