Classic Chicken Gnocchi Soup
Equipment
- Large Pot or Dutch Oven
- Wooden spoon
- Ladle
- Cutting board and knife
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 large carrot peeled and diced
- 2 celery stalks diced
- 3 cups cooked chicken shredded or diced, preferably rotisserie
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 2 cups half-and-half or heavy cream for extra richness
- 1 pound potato gnocchi
- 2 cups fresh spinach chopped
- ½ cup grated Parmesan cheese
Instructions
Sauté the Aromatics
- In a large pot over medium heat, melt the butter and olive oil. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the veggies are softened and fragrant.
Add Chicken and Broth
- Stir in the cooked chicken, chicken broth, Italian seasoning, salt, and black pepper. Bring to a gentle simmer and let it cook for 10 minutes to allow the flavors to meld together.
Pour in the Cream & Cook the Gnocchi
- Reduce the heat to low and slowly stir in the half-and-half. Add the gnocchi and let them cook according to package instructions, usually about 3-4 minutes. They will float to the top when done.
Finish with Spinach & Cheese
- Stir in the chopped spinach and let it wilt for 2 minutes. Sprinkle in the grated Parmesan and stir until melted and creamy.
Serve & Enjoy!
- Ladle the soup into bowls and serve hot. Pair with crusty bread for the ultimate cozy meal.