Description
A comforting creamy broth-based soup filled with tender chicken and pillowy gnocchi, perfect for weeknight dinners.
Ingredients
Scale
- 4 tablespoons Butter
- 1 tablespoon extra virgin olive oil
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 quart half-and-half
- 28 ounces chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup carrots (finely shredded)
- 1 cup spinach leaves (coarsely chopped)
- 1 cup chicken breast (cooked, and diced)
- 16 ounces package ready-to-use gnocchi
Instructions
- Melt the butter and olive oil in a large pot or a Dutch oven over medium heat.
- Add the chopped onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent.
- Whisk in the flour and cook for about 1 minute.
- Whisk in the half-and-half. Simmer until thickened.
- Whisk in the chicken broth. Simmer until thickened again.
- Stir in the salt, thyme, parsley, nutmeg, shredded carrots, spinach, chicken, and gnocchi.
- Simmer until the soup is heated through. Season with additional salt if necessary.
Notes
Serve with a crisp green salad or steamed vegetables to balance the creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg