Recipe Background
Originating in Italy, gnocchi are small dumplings made from potato, semolina, or flour, usually served with a sauce. The result is a fluffy and hearty pasta that easily soaks up sauces and flavors. Creamy Chicken Gnocchi Soup puts this pasta to excellent use, as it has pasta swimming in a creamy, savory broth with plenty of fresh vegetables! It even has shredded chicken for extra meatiness! Creamy Chicken Gnocchi Soup takes just an hour and will nurture your soul on a winter night!
Originating in Italy, gnocchi are small dumplings made from potato, semolina, or flour, usually served with a sauce. The result is a fluffy and hearty pasta that easily soaks up sauces and flavors. Creamy Chicken Gnocchi Soup puts this pasta to excellent use, as it has pasta swimming in a creamy, savory broth with plenty of fresh vegetables! It even has shredded chicken for extra meatiness! Creamy Chicken Gnocchi Soup takes just an hour and will nurture your soul on a winter night!
Ingredients
- 1 (16-ounce) package small gnocchi
- 1/4 cup butter
- 1 tablespoon extra-virgin olive oil
- 1 large zucchini diced
- 2 stalks celery diced
- 1 yellow onion diced
- 1/2 red bell pepper diced
- 2 carrots shredded
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth plus more, to taste
- 1 cup half-and-half
- 1 pint fat-free half-and-half
- 2 cups rotisserie chicken shredded
- 2 cups fresh spinach torn
- salt to taste
- ground black pepper to taste
- 1/2 teaspoon ground thyme
- 1/4 teaspoon nutmeg freshly grated
Directions
- Cook the gnocchi in boiling water according to the package instructions.
- Drain and set it aside.
- In a large soup pot over medium heat, add the butter and the olive oil and heat until the butter melts.
- Add the zucchini, the celery, the onions, the red bell peppers, the carrots, and the garlic to the pot and cook until the vegetables are soft, about 8-10 minutes.
- Add the flour to the vegetable mixture and stir to coat the vegetables, cooking until the raw flour smell dissipates, about 1-2 minutes.
- Add 3 cups of the chicken broth to the pot and stir together until the flour paste is fully combined with the broth and the soup is thick and smooth, about 5 minutes.
- Add half-and-half and fat-free half-and-half to the pot and bring it to a simmer.
- Continue simmering the soup until it has thickened slightly, about 5 more minutes.
- Gently add the chicken, the cooked gnocchi, and the spinach to the soup and stir gently to combine.
- Add the salt, the black pepper, the thyme, and the nutmeg.
- If the soup is too thick, add the extra chicken broth.
- Ladle the soup into bowls and serve!
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