Chicken Gnocchi Soup

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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 Time15

Cook Time20

Total Time35

Servings:

Calories: 309kcal

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
16 ounces potato gnocchi
6 ounces 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