Creamy Chicken Gnocchi Soup
Servings 6
Equipment
- Large Dutch oven
Ingredients
- 3 tbsp butter
- 1 tsp olive oil
- ½ yellow onion diced
- 2 stalks of celery diced
- ½ tsp fresh thyme leaves
- 1 cup carrot shredded
- 2 cloves of garlic minced
- 3 tbsp flour
- 4 cups chicken broth
- 2 cups half & half
- 1½ cups cooked chicken chopped
- 16 oz package gnocchi
- 2 cups baby spinach
- Sea salt and freshly cracked pepper to taste
Instructions
- Heat the butter and oil in a large Dutch oven over medium-high heat. Add the onions, celery, and thyme leaves, then cook, stirring often, for 7-8 minutes, or until the veggies are tender.
- Add the shredded carrot and minced garlic, then cook, stirring constantly for 30 seconds.
- Add the flour and cook, stirring constantly for 1-2 minutes.
- Slowly add the chicken broth while stirring, then bring to a gentle boil, then reduce the heat to low.
- Add the half & half, chicken, and gnocchi, and cook for 7-10 minutes, stirring occasionally.
- Add the spinach and stir to combine. Taste and re-season with sea salt and freshly cracked pepper to taste.
- Ladle into bowls and serve. Enjoy.