Chicken Gnocchi Soup
- Details
- Category: Steven's Recipes
- Published on Monday, 31 August 2020 16:04
- Written by Steven Fricke
- Hits: 918
INGREDIENTS
3 tablespoons olive oil
1 large yellow onion, chopped
1 cup shredded carrots
2 stalks celery, diced
4 cloves garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 cups low-sodium chicken broth (32 ounces)
2 cups cooked, shredded chicken
1 tablespoon fresh thyme leaves
1 pound refrigerated potato gnocchi (not frozen)
1 (5-ounce) bag baby spinach
1 1/2 cups half-and-half
INSTRUCTIONS
Heat the oil in a Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrot, celery, garlic, salt, and pepper, and cook, stirring occasionally until softened, about 5 minutes.
Stir in the broth, chicken, and thyme, and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the gnocchi, spinach, and half-and-half, and cook until the gnocchi is cooked through and the spinach is wilted, 2 to 3 minutes more. Serve immediately.