Chicken Gnocchi Soup

A deliciously rich and comforting soup made of sauteed vegetables, potato gnocchi, and chicken. The flavors truly hit the spot.

Course Soup

Cuisine Italian

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 502kcal

Author Dina

In a large pot, heat 2 Tbsp olive oil and 2 Tbsp butter over medium-high heat. Add in 3 minced garlic cloves and stir for about 10 seconds.
Add 1 or 1 1/2 pounds of chopped chicken breast to the pot and stir until fully cooked, and most of the liquid has evaporated.
In the meantime dice 2 ribs of celery, 1 1/2 carrots, and 1 onion. Then and add it to the pot. Stir until the onion becomes translucent (about 5 minutes).
Add 1/2 cup flour to the sautéed chicken and vegetables and stir for a few minutes to get rid of the raw flour taste.
Then slowly pour in 6 cups of chicken stock while string to avoid getting clumps of flour.
Add 1/2 tsp dried thyme along with 1 lb potato gnocchi to the soup and let it come to a boil. Then simmer for 5-10 minutes.
Pour in 2 cups of half & half into the soup and add the salt and pepper. If you're using my homemade broth recipe 1 1/2 tsp salt should be enough. If you're using store-bought broth, you made need to start off with 1/2 tsp and add more according to your liking. Bring it to a boil again.
Lastly, chop up 2 cups of fresh spinach and add it to the soup. Stir until the spinach is wilted (about 5 minutes). Serve the soup with some bread on the side and enjoy!

Cook the flour- Stir the flour in and cook it for a few minutes to kill the bacteria and get rid of the raw flour taste.
Adjust salt depending on the broth- If you're using my homemade broth recipe, 1 1/2 tsp of salt should be enough. If you're using store-bought, then start with 1/2 tsp and add more according to your preference.
Add the spinach last- Spinach can wilt a lot and lose its vibrant color, so add it last so it only cooks just enough for a light wilting.