Chicken Gnocchi Soup
Simple and delicious chicken gnocchi soup
Equipment
- 1 Dutch oven or medium stockpot
Ingredients
- 3 tbsp butter
- 3 stalks celery, chopped
- 3 carrots, sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- ½ tsp dried thyme
- ½ tsp oregano
- 1 pinch nutmeg
- 3 tbsp flour
- 4 c chicken stock
- 1 c half and half
- 2 c rotisserie chicken, chopped*
- 6 c baby spinach**
- 16 oz gnocchi
Instructions
- In a large dutch oven over medium high heat, melt the butter and add celery, carrots and onion. Cook until onion is soft and translucent, about 8 minutes. Add garlic and cook for 1 minute.
- Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly. Slowly add the chicken broth and stir to combine
- Add thyme, oregano, and nutmeg and simmer until carrots and celery are soft - about 15 minutes.
- Add the gnocchi and cook for 2 -4 minutes until they float.
- Lower temperature to a simmer and add the half and half, chicken, and spinach. Cook until spinach wilts. Season with salt and pepper to taste. Enjoy!
Notes
* I use rotisserie chicken, but you can roast 2 chicken breasts and chop. The chicken breasts can also be added to the broth and boiled until it can be shredded.
** Traditionally, chicken gnocchi soup has spinach. I don't often have spinach growing in the garden, so we have used kale, or omitted it entirely - it's delicious in all variations!