Creamy Chicken Gnocchi Soup
Tender gnocchi, chunks of chicken, shredded carrots and spinach come together in a creamy broth in this savory, satisfying soup.
Servings: 6 servings
Ingredients
- 2 tablespoons butter
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1 cup grated carrots
- 2 cloves garlic minced
- 5-6 cups chicken broth
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme
- 2 cups cooked shredded chicken
- 16 ounces fresh or vacuum packed gnocchi or 8 ounces dried
- 4-5 cups fresh baby spinach coarsely chopped
- 2 cups heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- In a large stock pot, melt the butter over medium heat. Add the celery, onions, carrots and garlic. Cook, stirring occasionally, for 5-6 minutes or until vegetables have softened.
- Add 5 cups of chicken broth. Stir in the nutmeg and thyme.
- Bring to a boil and add the shredded chicken and gnocchi. Add additional chicken broth if needed to cover gnocchi. Simmer for 3-5 minutes, or until gnocchi is just tender (for dried gnocchi, simmer an additional 5-10 minutes). Add the spinach and cook until wilted, another 3 minutes or so.
- Stir in the heavy cream and season with salt and pepper, to taste. Simmer for an additional 10-15 minutes, until soup has thickened slightly and gnocchi reaches desired tenderness.
- Sprinkle with Parmesan cheese before serving, if desired.