Chicken Gnocchi Soup Recipe
- Replies 14
I love soups and as the days are turning cold there is nothing better than a hearty soup.
This one is a new soup I've tried that is full of flavour and so easy to make and I will definitely be making again.
Prep:10 mins
Cook:15 mins
Total:25 mins
Servings:4 servings
Recipe by The Spruce Eats
Method
1.Heat the olive oil and butter over medium-high heat in a large heavy-bottomed pot like a Dutch oven. Add the celery, onions, carrots, and garlic to the oil and then add the salt and pepper.
2. Sauté for 2 to 3 minutes or until the vegetables have slightly softened and the onions are translucent. Add the flour and sauté for 1 to 2 minutes so the flour taste cooks off a bit.
3.Add the chicken stock and thyme to the pot. Allow it to come to a boil.
4.Add the shredded chicken and gnocchi and cook for about 3 minutes or until the chicken is warmed through and the gnocchi is cooked.
5. Turn the heat down to medium-low. Stir in the thickened cream and frozen chopped spinach into the soup and cook until the spinach is warmed and the soup has thickened. Add more salt and pepper to taste.
Serve immediately with crusty bread
This one is a new soup I've tried that is full of flavour and so easy to make and I will definitely be making again.
Prep:10 mins
Cook:15 mins
Total:25 mins
Servings:4 servings
Recipe by The Spruce Eats
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 stalk celery, chopped
- 1/2 medium onion, diced
- 1/2 cup shredded carrot
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon flour
- 4 cups chicken Stock
- 1 teaspoon thyme
- 2 cups cooked chicken breast, shredded or cubed or leftover roast chicken
- 400g potato gnocchi
- 1 cup thickened cream
- 1 cup frozen spinach, chopped
Method
1.Heat the olive oil and butter over medium-high heat in a large heavy-bottomed pot like a Dutch oven. Add the celery, onions, carrots, and garlic to the oil and then add the salt and pepper.
2. Sauté for 2 to 3 minutes or until the vegetables have slightly softened and the onions are translucent. Add the flour and sauté for 1 to 2 minutes so the flour taste cooks off a bit.
3.Add the chicken stock and thyme to the pot. Allow it to come to a boil.
4.Add the shredded chicken and gnocchi and cook for about 3 minutes or until the chicken is warmed through and the gnocchi is cooked.
5. Turn the heat down to medium-low. Stir in the thickened cream and frozen chopped spinach into the soup and cook until the spinach is warmed and the soup has thickened. Add more salt and pepper to taste.
Serve immediately with crusty bread
| Servings: 4 | |
|---|---|
| Nutrition Facts | |
| Amount per serving | |
| Calories | 671 |
| % Daily Value* | |
| Total Fat 34g | 43% |
| Saturated Fat 18g | 89% |
| Cholesterol 176mg | 59% |
| Sodium 1669mg | 73% |
| Total Carbohydrate 57g | 21% |
| Dietary Fiber 5g | 18% |
| Total Sugars 5g | |
| Protein 36g |
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