Description
A creamy and comforting chicken gnocchi soup perfect for weeknights that is both hearty and light.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 4 cups low-sodium chicken broth
- 1 cup milk or half-and-half
- 1 cup cooked chicken, shredded
- 1 cup chopped spinach
- 16 ounces store-bought gnocchi
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a heavy-bottomed pot over medium heat. Add the onion, carrot, and celery; sauté until soft, about 5-7 minutes.
- Add garlic and cook for an additional 30 seconds.
- Sprinkle in flour to make a light roux, stirring to combine.
- Gradually whisk in chicken broth and milk (or half-and-half), bringing to a gentle simmer.
- Add the cooked chicken, chopped spinach, and gnocchi to the pot. Simmer until gnocchi float and are tender, about 2-3 minutes for fresh gnocchi, or 4-6 minutes for frozen.
- Remove from heat and stir in Parmesan cheese, adding salt and pepper to taste.
Notes
Finish off heat when stirring in dairy to prevent curdling and maintain a glossy broth. Serve with crusty bread or a light salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian