This Creamy Chicken Gnocchi Soup is loaded with flavor and creaminess from broth and half and half, to carrots, spinach and gnocchi dumplings. Comfort food heaven!
- 1 box potato Gnocchi, 14 ounce
- 6 tablespoons butter
- 1 large yellow onion, diced
- 1/2 cup finely diced celery
- 1 cup grated carrots
- 1 tablespoon minced garlic
- 1/3 cup all purpose flour
- 3 cups chicken broth or stock
- 2 cups half and half
- 2 cups 2 percent milk
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1 cup fresh spinach leaves, chopped*
- 2 cups diced rotisserie chicken or diced cooked chicken thighs with skins**
- Freshly grated Parmesan Cheese for topping
- Cook the gnocchi according to package directions. Drain and set aside. (Do not over cook. Gnocchi is done, when the dumplings float to the top of the water.)
- Melt butter in a large pot or dutch oven over medium heat. Add the onion, celery, garlic and carrots. Stir frequently and cook until the onions are translucent, about 6-7 minutes.
- Whisk in the flour and 1/2 cup of the broth. Whisk for a few seconds and add the remaining broth.
- Add the half and half, milk, thyme, parsley flakes and salt. Continue stirring over medium heat until soup has slightly thickened. (Soup will thicken more as it sets.)
- Add the spinach, chicken and gnocchi and simmer for about five minutes on low heat. Taste and add additional salt if needed.
- Serve hot topped with freshly grated parmesan cheese.
- * 1/2 cup of frozen spinach can be substituted for the fresh spinach. Make sure you squeeze all of the water out of it. It will be compressed and not look like a lot, but it will be plenty.
- ** If using chicken thighs, cook them in water with two chicken bouillon cubes until tender. Cool, remove skins and tear into bite size pieces. Reserve broth for the soup. Chicken thighs add more flavor to broth than any other part of the chicken.
- Serving Size: 7