Creamy Chicken Gnocchi Soup
Servings 8 (2 quarts)
Ingredients
- 1 lb chicken breasts boneless skinless, cut into 1/2-inch pieces
- 1/3 cup butter divided
- 1 small onion chopped
- 1 medium carrot shredded
- 1 rib celery chopped
- 2 cloves garlic minced
- 1/3 cup all-purpose flour
- 3 1/2 cups milk 2%
- 1 1/2 cups heavy whipping cream
- 1 tbs chicken bouillon granules reduced-sodium
- 1/4 tsp pepper coarsely ground
- 1 pkg 16 oz potato gnocci
- 1/2 cup spinach chopped fresh
Instructions
- In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender.
- Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes.
- Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.
Notes
Creamy Chicken Gnocchi Soup
I tasted a similar soup at Olive Garden and wanted to try and make it myself. Here's the delicious result! It's wonderful on a cool evening. —