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Chicken Gnocchi Soup
This chicken gnocchi soup has a hearty richness in every single bite, but it also manages to have all of the food groups in one bowl, making this soup the perfect thing to serve on a cool evening.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Servings:
8
Calories:
309
kcal
Author:
Karlynn Johnston
Ingredients
1
Tablespoon
olive oil
½
cup
onion
(diced)
3
stalks celery
(diced)
3
cloves
garlic
(minced)
2
carrots
(sliced thin)
3
Cups
cooked chicken
(use cubed chicken breast)
4
cups
chicken broth
½
teaspoon
ground thyme
2
Tablespoons
grated Parmesan cheese
One
16 ounce package mini potato gnocchi
One
6 ounce bag baby spinach leaves
(roughly chopped)
1
tablespoon
cornstarch
2
tablespoons
cold water
2
cups
half-and-half cream
salt and ground black pepper to taste
Pinch of cayenne
(optional)
Instructions
In a large pot over medium heat add the oil and add the carrots, celery, onion, and garlic until the onion is translucent, about 5 minutes.
Stir in the cubed chicken, ground thyme and the chicken broth, bring it to a simmer.
Add the gnocchi into the soup and cook it until they begin to float, about 3 to 4 minutes.
In a measuring cup add the cold water and the cornstarch and whisk until mixed. Add this to the soup and stir quickly until combined.
Add in the cream and stir gently until combined. Sprinkle the Parmesan cheese and the spinach in and stir.
Cook until the soup thickens slightly, about 5 minutes. Season with salt and pepper and a pinch of cayenne if you want heat.
Serve hot with some fresh cracked pepper on top and a sliced baguette on the side.
Nutrition
Calories:
309
kcal
|
Carbohydrates:
28
g
|
Protein:
19
g
|
Fat:
13
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
64
mg
|
Sodium:
767
mg
|
Potassium:
450
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
4860
IU
|
Vitamin C:
9
mg
|
Calcium:
136
mg
|
Iron:
4
mg