Description
A comforting, creamy soup featuring tender chicken, pillowy gnocchi, and fresh spinach, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 2 tablespoons olive oil or unsalted butter
- 1 small yellow onion, finely diced
- 1 cup diced celery
- 1 cup shredded carrots
- 3 garlic cloves, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 pound potato gnocchi
- 2 cups fresh baby spinach
- 2 cups half-and-half
- Grated Parmesan cheese, optional
- Chopped parsley or thyme, optional
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add the diced onion, celery, and carrots. Cook for 5–7 minutes until softened.
- Stir in the minced garlic, thyme, nutmeg, salt, and pepper. Cook for another minute.
- Sprinkle in the flour, stirring to form a roux. Cook for 1–2 minutes.
- Gradually add the chicken broth while whisking. Bring to a gentle boil and let it thicken.
- Add shredded chicken and gnocchi. Simmer for 4–5 minutes until the gnocchi float to the top.
- Reduce heat and stir in the half-and-half and spinach. Allow spinach to wilt for a couple of minutes.
- Taste and adjust seasoning if needed. Serve hot, topped with grated Parmesan and chopped herbs if desired.
Notes
For added sweetness, caramelize the onions. Consider a splash of lemon juice before serving.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg