Homemade Chicken Gnocchi Soup
Chicken gnocchi soup is pure comfort in a bowl. It's also a great soup made from leftovers (or not) and full of flavor.
Servings: 10 cups
Equipment
- Dutch Oven Pot
- Pot
- Large Measuring Cup
- Measuring Cups
- Measuring Spoons
- Cutting board
- Knife
Ingredients
- 1 cooked chicken breast cut into bite size pieces or 1 cup rotisserie chicken
- 1 stalk celery finely chopped
- 1/2 cup thinly sliced carrots
- 1 Tablespoon minced onion or 1 small onion finely chopped
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- 4 cups chicken broth/stock
- 1 cup water
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1/8 teaspoon nutmeg
- 5 Tablespoons butter
- 6 Tablespoons flour
- 1 cups milk
- 2/3 cup half and half
- 1 cup chopped fresh spinach or 1/4 cup thawed frozen
- 1 cup cubed potatoes (optional)
- 1/2 teaspoon pepper
Instructions
- On medium heat, add into a Dutch oven the olive oil, garlic, onions, celery and carrots. Stir to evenly cook.
- Cook on medium to start to soften the veggies.
- When veggies start to soften, add the chicken and chicken stock/broth
- Add in the rosemary, thyme and nutmeg and stir. Allow the broth to heat up.
- Add your optional cubed potatoes at this point.
- In a small pan, melt the butter and flour together and incorporate and then add into to the pan and stir to incorporate.
- Add the gnocchi, half and half, and milk and bring to a simmer. You will cook until the gnocchi float (that means they are done).
- Don't forget to add the pepper to taste.
- Add the chopped spinach. Once the spinach wilts, it is ready to serve.
Video
Notes
- If you do not have canned or rotisserie chicken, you can use chicken breast cut into small 1 inch pieces and sauté with veggies until cooked through before adding additional ingredients.
- If your soup seems thick, add water to thin out.
- Adjust the amount of spinach used to your taste.
- Use thawed and drained spinach instead of fresh, but use 1/4 of fresh because it's now compact from draining.