Chicken Gnocchi Soup
Creamy chicken gnocchi soup with tender chicken, spinach, and a silky broth. This cozy one-pot meal is easy, comforting, and ready in 45 minutes.
Equipment
- - Dutch oven or large pot
- Ladle
- - Chef’s knife
- - Cutting board
Ingredients
- - 2 tbsp olive oil
- - 1 large onion diced
- - 3 carrots chopped
- - 2 celery stalks diced
- - 4 garlic cloves minced
- - ¼ cup flour
- - 6 cups chicken broth
- - 1½ lbs chicken thighs chopped
- - 1 tsp fresh thyme
- - ½ tsp salt
- - ½ tsp pepper
- - 1 lb gnocchi
- - 1 5 oz baby spinach, chopped
- - 1 cup half-and-half
Instructions
- Heat olive oil in a Dutch oven over medium. Add onion, carrots, and celery. Sauté 10–12 mins.
- Stir in garlic, then flour. Cook 1 min, stirring constantly.
- Slowly add broth. Add chicken, thyme, salt, pepper. Simmer 5–6 mins.
- Add gnocchi. Cover and cook 4–5 mins.
- Stir in spinach and half-and-half. Cook 1–2 mins until creamy.
- Adjust seasoning and serve hot.
Notes
- For gluten-free: use GF gnocchi and flour
- Coconut milk works for dairy-free version
- Add a pinch of red pepper flakes for heat
- Coconut milk works for dairy-free version
- Add a pinch of red pepper flakes for heat