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Chicken Gnocchi Soup

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • 1/2 cup diced celery
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups cooked rotisserie chicken shredded
  • 1 pound potato gnocchi
  • 2 cups fresh spinach roughly chopped
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • Salt and black pepper to taste

Method
 

  1. In a large pot, melt butter with olive oil over medium heat. Add onion and celery, cooking until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux. Gradually whisk in chicken broth, stirring to prevent lumps.
  3. Add heavy cream, thyme, nutmeg, salt, and pepper. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
  4. Meanwhile, cook gnocchi according to package directions in a separate pot. Drain and set aside.
  5. Add shredded chicken to the soup and heat through for 3-4 minutes.
  6. Stir in spinach and cook until wilted, about 2 minutes. Add cooked gnocchi just before serving and stir gently to combine.