Diner Style Chicken Gnocchi Soup
A creamy one pot soup with tender gnocchi, shredded carrots, spinach and chicken in a silky half and half broth.
Equipment
- Large pot or Dutch oven
- Whisk
Ingredients
Main Ingredients
- 4 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 cup onion finely diced
- ½ cup celery finely diced
- 2 cloves garlic minced
- ¼ cup all purpose flour
- 1 quart (4 cups) half and half
- 28 oz low sodium chicken broth
- ½ tsp dried thyme
- ½ tsp dried parsley flakes
- ¼ tsp ground nutmeg optional
- ½ tsp salt or to taste
- 1 cup carrots finely shredded
- 1 cup fresh spinach coarsely chopped
- 1 cup cooked chicken breast diced
- 16 oz ready to use gnocchi
Instructions
Cooking
- Build the base. Melt the butter with the oil in a large pot over medium heat and cook the onion, celery and garlic for 5 minutes until the onion is translucent.
- Make the roux. Whisk in the flour and cook for 1 minute until no dry flour remains.
- Add the half and half. Whisk it in gradually and simmer gently for 5 minutes until it coats the back of a spoon.
- Add the broth. Stir in the broth, thyme, parsley, nutmeg, salt and carrots and simmer for 5 minutes until thickened.
- Cook the gnocchi. Add the gnocchi and chicken and cook for 3 to 5 minutes until the gnocchi float and feel tender.
- Wilt the spinach. Stir in the spinach for 1 minute, check that the soup reaches 165 degrees F, and adjust the salt.
Notes
Substitutions: Use rotisserie chicken, gluten free gnocchi, or kale in place of the spinach.
Tips: Keep the soup at a gentle simmer after the dairy goes in so it stays smooth.
Storage: Refrigerate for 3 to 4 days and reheat gently with a splash of broth. Freezing is not recommended because of the cream and gnocchi.