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Chicken Gnocchi Soup

 
Chicken Gnocchi Soup 

With the holiday and holiday food behind us and the cold weather still in full force, I always try to mix in a soup every once in a while. (But let’s be honest, I love soup no matter the season!) I have a few go-to soups–like my crock pot baked potato souptoscana soupchili, and a white chicken chili–but I recently switched things up with this delicious, hearty chicken gnocchi soup. And wow, am I glad I did!

A few weeks back, I spent a day with my mom making and taste-testing different kinds of soups. Her friend had given her this amazing gnocchi recipe, and we were both in love at first bite! If you’re a gnocchi fan, this is a must-try! Head over to my mom’s friend’s blog for the complete recipe and directions. Plus, do yourself a favor and check out her other recipes and amazing home decor.

Thanks to her, I have a new favorite! This soup is the perfect balance between a creamy chicken pot pie and a classic chicken noodle soup. The veggies and cream bring the heartiness, while the gnocchi gives it a little more substance. Plus, I’m a sucker for a recipe that calls for rotisserie chicken. You can definitely cook your own, but buying a rotisserie chicken can save tons of time without sacrificing flavor.

Chicken Gnocchi Soup

Chicken Gnocchi Soup

Ingredients

  • 1 T. olive oil
  • 1 small onion, diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 carrots, shredded
  • 1 pound cooked, cubed chicken(rotisserie chicken works great!)
  • 4 cups chicken broth
  • 1 (16 oz) package potato gnocchi
  • 1 (6 oz) bag baby spinach
  • 1 T. cornstarch
  • 2 T. cold water
  • 2 c. half and half
  • salt, pepper, and a few shakes of red pepper flakes (optional)

Instructions

    1. Heat olive oil in large pot over medium heat.  Cook onion, celery, garlic, and carrots in the hot oil til onion is translucent, about 5 minutes. 
    2. Stir in cubed chicken and chicken broth, bring to a simmer. (OR, just put about 4 cups of water in a pot, add a pound of raw chicken, add all the veggies and a little bit of chicken bullion, salt and pepper and cook til chicken is done.  Cube up your chicken and you're at the same spot!)
    3. Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes.  Stir in spinach; cook until wilted, an additional 3 minutes or so.
    4. Whisk cornstarch into cold water until smooth.  Stir cornstarch mixture and half and half into simmering soup. 
    5. Cook until soup thickens slightly, about 5 minutes.  Season to taste.
 
 
Chicken Gnocchi Soup 
 
1 T. olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1 pound cooked, cubed chicken(rotisserie chicken works great!)
4 cups chicken broth
1 (16 oz) package potato gnocchi
1 (6 oz) bag baby spinach
1 T. cornstarch
2 T. cold water
2 c. half and half
salt, pepper, and a few shakes of red pepper flakes (optional)
 
To see the directions for the soup head over to Me and Jilly!
 
Chicken Gnocchi Soup Recipe
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