Creamy Chicken And Gnocchi Soup
This chicken soup with gnocchi is a thick, hearty, and delicious creamy soup. Sautéed vegetables are simmered with bone broth, cream, fresh herbs, tender, seared chicken breast, and pillowy gnocchi. It’s a nourishing, satisfying comfort food the entire family will love.
Servings: 6
Equipment
- 1 Dutch Oven large pot
Ingredients
- 3 tablespoons butter or olive oil
- 2 stalks celery diced
- 1 onion diced
- 2 carrots shredded
- 3 cloves garlic minced
- 1/4 cup all purpose flour or 1/3 cup einkorn flour
- 6 cups broth I prefer homemade in the Instant Pot.
- 1 tablespoon fresh thyme chopped
- 3 cups cooked chicken chopped (You can use leftovers from a whole roasted chicken or boneless skinless breasts.)
- 1 recipe gnocchi or 1 package
- 2 cups cream or half and half I prefer cream, but use what you have!
- 1 cup spinach chopped
- salt and pepper to taste
Instructions
- Place a cast iron skillet over medium high heat; add butter and chicken to the hot pan. Cook chicken about 4-5 minutes on each side until cooked through. Set aside to cool. You can also use leftover roasted chicken.
- While the chicken is cooking, place a large pot over medium heat and add butter.
- Dice celery, onion, and carrots and add to the pot.
- Cook veggies for five minutes until they start to become translucent.
- Add garlic and cook an additional two minutes.
- Sprinkle flour over the vegetables and butter to create a roux.
- Cook for another minute, stirring constantly to avoid burning.
- Add in the broth and cook until thickened.
- Dice chicken and add to soup.
- Add thyme, gnocchi, and cream.
- Simmer for 5 minutes, or until gnocchi is cooked.
- Add spinach, then salt and pepper to taste.
- Serve and enjoy.
Notes
- If you want to make everything from scratch in this recipe, I recommend starting it earlier in the day. Make the bone broth a few hours ahead of time. You could even make the gnocchi a few hours ahead of time and just place it in the fridge until you are ready to roll out, slice, and cook. Same goes with the pan-fried chicken.
- While all purpose flour works great in this recipe, you can substitute with einkorn flour if you prefer to use ancient grains.
- Add a spicy kick with a little red pepper flakes if desired.
Nutrition
Calories: 490kcal | Carbohydrates: 14g | Protein: 21g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 1089mg | Potassium: 410mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5852IU | Vitamin C: 7mg | Calcium: 92mg | Iron: 2mg