Description
This Creamy Chicken & Gnocchi Soup with Spinach is a delightful blend of flavors that is perfect for a quick weeknight dinner. Packed with tender chicken, gnocchi, and fresh spinach in a creamy broth, it’s an easy, comforting meal for the whole family.
Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 large yellow onion diced (about 1.5 cups)
- 2 large carrots diced (about 1.5 cups)
- 2 ribs celery plus leaves if available, diced (about 1.5 cups)
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon dried oregano or 1 tablespoon fresh
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock/broth preferably low-sodium
- 16 oz. potato gnocchi store-bought or homemade
- 2 cups cooked shredded or chopped chicken such as rotisserie or leftover roast chicken
- 2 cups roughly chopped fresh spinach (about 5 oz.)
- 1 cup half and half or whole milk, or heavy cream
- 1 cup grated parmesan cheese (about 3 oz.)
- kosher salt and black pepper to taste
Instructions
- Melt the butter in a large heavy pot or Dutch oven over medium-high heat.
- Add the diced onion, diced carrots, diced celery, thyme, and oregano. Stir to coat in the butter and sauté until vegetables are softened and browned, about 5 minutes.
- Add the minced garlic, stir, and sauté until fragrant, about 15-30 seconds.
- Add the flour and stir to coat the veggies. Cook for about 1 minute, stirring frequently.
- Pour in the chicken broth and stir to scrape up any stuck-on bits on the bottom. Bring to a gentle boil.
- Add the gnocchi and simmer uncovered for about 3 minutes, until cooked and floating to the top.
- Stir in the cooked chicken, chopped fresh spinach, half and half, and grated parmesan. Continue heating until spinach is wilted and cheese is melted, about 3 minutes.
- Season with kosher salt and black pepper to taste. Serve.
Notes
Feel free to use leftover roast chicken to save time.
You can substitute half and half with whole milk or heavy cream for a richer flavor.
Add more vegetables like bell peppers or zucchini for extra nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 374
- Sugar: 3g
- Sodium: 770mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg