Description
A creamy, comforting soup with pillowy gnocchi, tender chicken, and veggies in a rich, herby broth—perfect comfort food for any night.
Ingredients
- 2 tbsp butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 lb cooked chicken breast, shredded or diced
- 16 oz potato gnocchi
- 1 cup heavy cream
- 2 cups fresh spinach
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery; sauté until vegetables soften (about 5 minutes). Stir in garlic and cook another minute.
- Sprinkle flour over veggies and stir well to form a roux; cook for 1–2 minutes.
- Slowly pour in chicken broth, stirring to dissolve the roux. Bring to a gentle boil, then simmer for 10 minutes.
- Add shredded chicken and gnocchi. Simmer 5–7 minutes until gnocchi float and chicken is heated through.
- Stir in heavy cream, Italian seasoning, salt, and pepper. Add spinach and cook until just wilted.
- Adjust seasoning, ladle into bowls, and garnish with grated Parmesan and chopped parsley.
Notes
- Use rotisserie chicken to save time and enhance flavor.
- For gluten-free version, use GF gnocchi and gluten-free flour.
- Add mushrooms or peas with the onions for extra veggies.
- To freeze, omit cream and spinach; add them fresh when reheating.
