Description
A comforting and hearty soup featuring tender chicken, fluffy gnocchi, and fresh vegetables in a creamy broth.
Ingredients
Scale
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 stick of celery, diced
- ½ cup carrots, julienned
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- 1 lb. boneless skinless chicken breasts (or 2 cups diced cooked chicken)
- Salt and pepper, to taste
- 16 oz. potato gnocchi
- 1 cup fresh spinach, roughly chopped
- 1 pinch red pepper flakes (optional)
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion, celery, carrots, and garlic. Cook until the vegetables soften, about 5 minutes.
- Stir in the flour and cook for 1-2 minutes until it thickens slightly.
- Slowly whisk in the half-and-half and chicken broth until combined.
- Add thyme, mustard powder, and season with salt and pepper.
- If using raw chicken breast, add it now and let it cook for about 15 minutes, or until fully cooked. If using cooked chicken, add it later.
- Stir in the gnocchi and cook until they float to the top, which takes about 2-3 minutes.
- Add the spinach and stir until wilted. Incorporate the cooked chicken if you used that option.
- Taste and adjust the seasoning. Add red pepper flakes if you like some heat. Serve warm.
Notes
For a thicker soup, add more flour or blend some of the soup and return it to the pot. Customize with different proteins or vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg