Recipe Background
This soup isn't just good. It's Too-Good Soup! It's amazing! Take a sip! So creamy! So hearty! So wonderfully filled with succulent chicken and fluffy, tender gnocchi! It's like chicken noodle soup that's become even more comforting and warming! Filled with tender veggies and with a savory chicken broth, Too-Good Soup is... well, just too good!
This soup isn't just good. It's Too-Good Soup! It's amazing! Take a sip! So creamy! So hearty! So wonderfully filled with succulent chicken and fluffy, tender gnocchi! It's like chicken noodle soup that's become even more comforting and warming! Filled with tender veggies and with a savory chicken broth, Too-Good Soup is... well, just too good!
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 3 large carrots peeled and chopped
- 2 sticks celery chopped
- 4 cloves garlic chopped
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 1/2 pounds chicken thighs boneless and skinless, cut into 1-inch pieces
- 1 teaspoon fresh thyme chopped
- 1/2 teaspoon kosher salt plus more, to taste
- 1/2 teaspoon black pepper plus more, to taste
- 1 (16-ounce) package gnocchi
- 1 (5-ounce) container baby spinach roughly chopped
- 1 cup half-and-half
Directions
- In a Dutch oven over medium heat, heat the olive oil.
- Add the onion, the carrots, and the celery and cook, while stirring occasionally, until softened, about 10-12 minutes.
- In the last minute of cooking the veggies, add the garlic until it becomes fragrant.
- Add the flour to the veggie mixture and cook, while stirring constantly, until the flour is evenly combined and the veggies are well-coated, about 1 minute.
- Gradually add the chicken broth while stirring.
- Bring the soup mixture to a simmer.
- Add the chicken pieces, the thyme, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper and bring the soup mixture to a simmer again over medium heat.
- Reduce the heat to medium-low and simmer until the chicken reaches an internal temperature of 165 degrees F, about 5 minutes.
- Add the gnocchi and cover the pot.
- Cook, while stirring occasionally, until the gnocchi is tender and fluffy, about 4-5 minutes.
- Add the spinach and the half-and-half and stir to combine.
- Cook, while stirring occasionally, until the spinach is tender, about 1-2 minutes.
- Transfer the soup from the heat.
- Taste and season the soup with the extra salt and the extra pepper, as needed.
- Serve.
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