Chicken Gnocchi Soup
A one pot rich, creamy soup that comes together in no time.
Equipment
- Dutch oven pot
Ingredients
- ½ large onion, diced
- 1 cup celery, diced
- 3 tbsp olive oil
- 2 tbsp butter
- ¼ tsp red pepper flakes
- 4 cloves garlic, minced
- ⅓ cup flour
- (3) 14.5 oz cans of chicken broth
- 3 cups milk
- 2 tbsp corn starch
- 12 oz cooked shredded chicken
- 1 tsp Dijon mustard
- 1 bay leaf
- 2 tsp chicken bouillon
- 1 tsp dried parsley
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1 cup heavy cream
- 16 oz potato gnocchi
- 2 medium carrots, shredded
- 5 oz bag fresh baby spinach leaves
- freshly grated Parmesan cheese, as garnish
Instructions
- Melt butter and olive oil in a large Dutch oven over medium-high heat.
- Add the diced onion and celery and cook until soft, stirring often, for about 5 minutes.
- Add minced garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Sprinkle in the flour and cook, stirring for a couple minutes to cook off the raw flour taste.
- Turn heat to low and stir in the chicken broth.
- Whisk cornstarch with milk and add it to the pot.
- Add the Dijon mustard, chicken bouillon, dried parsley, bay leaf, thyme, garlic powder, oregano, salt and pepper.
- Increase heat to medium high, cover pot and bring to a good simmer.
- Reduce heat and maintain a gentle simmer. Keep covered and simmer for 20-25 minutes, stirring occasionally.
- Stir in gnocchi and shredded carrots and simmer for 3 to 4 minutes until the gnocchi are cooked. Gnocchi will float to the top when they are fully cooked.
- Add heavy cream to the pot and bring to a simmer.
- Fish out bay leaf and discard before adding spinach.
- Stir in spinach and shredded chicken and cook until heated through and spinach has cooked down.
- Taste and season with additional salt and pepper if needed.
- Add additional milk for a less “chunky” soup and warm through.
- To serve, garnish each bowl with some freshly grated Parmesan cheese if desired.