Description
A creamy, comforting chicken gnocchi soup made with tender chicken, pillowy gnocchi, and a rich broth — perfect for cozy nights in.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken (shredded or diced)
- 1 cup half-and-half (or mix of milk and cream)
- 1 package (16 oz) gnocchi
- 1 cup baby spinach
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Optional: red pepper flakes, chopped bacon, parmesan for serving
Instructions
- In a large pot, melt butter and olive oil over medium heat.
- Add onion, celery, and garlic; sauté until fragrant and softened.
- Stir in flour and cook for 1 minute to form a light roux.
- Gradually whisk in chicken broth until smooth and slightly thickened.
- Add cooked chicken and bring to a gentle simmer for 10 minutes.
- Pour in half-and-half, season with salt, pepper, and nutmeg.
- Add gnocchi and cook for 3–5 minutes until tender and fluffy.
- Stir in spinach and cook just until wilted.
- Serve hot, topped with grated parmesan and black pepper.
Notes
For a lighter version, use milk instead of cream. For dairy-free, substitute coconut milk or almond-cashew blend. Add gnocchi only when reheating if storing for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American