Creamy Chicken Gnocchi Soup
A restaurant-inspired creamy soup with prepared chicken, potato gnocchi, shredded carrots, and spinach.
Ingredients
Soup Base
- 4 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 1 cup onion finely diced
- 1/2 cup celery finely diced
- 2 cloves garlic 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
- 1/4 teaspoon ground nutmeg optional
- 1 cup carrots finely shredded
- 1 cup spinach coarsely chopped
- 1 cup cooked chicken breast diced
- 16 ounces potato gnocchi ready-to-use, shelf-stable or refrigerated
As Needed
- Salt and pepper to taste
- water as needed to loosen soup
Instructions
Make the Soup Base
- Melt butter with olive oil in a large pot over medium heat. Cook onion and celery for 5–6 minutes until soft, then add garlic for 30 seconds until fragrant.
- Stir in flour and cook for 1 minute over medium heat. Gradually whisk in half-and-half and broth, add thyme, parsley, and optional nutmeg, then bring to a gentle simmer.
Finish the Soup
- Add the shredded carrots and simmer over medium-low heat for 5 minutes. Stir in gnocchi and cook for about 3–5 minutes, or its package time, until tender.
- Stir in cooked chicken and spinach and heat gently for 2–3 minutes until the spinach wilts and the soup reaches 165°F. Season with salt and pepper and divide into 6 bowls.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.