Creamy Chicken Gnocchi Soup
Ingredients
- 1/4 cup butter cubed
- 1 cup celery finely chopped
- 1 cup carrots shredded
- 1 small onion finely chopped
- 4 cloves garlic minced
- 1/2 cup all-purpose flour
- 5 cups chicken broth
- 1 package potato gnocchi 16 oz
- 1 1/2 cups cooked chicken breast cubed
- 1 cup fresh baby spinach
- 1 cup heavy cream
- 1 tsp fresh thyme minced
- 1/2 tsp salt
- 1/4 tsp pepper
- to taste sliced chives for garnish
Instructions
- Sauté Vegetables: In a Dutch oven, melt butter over medium heat. Add celery, carrots, onion, and garlic; cook until vegetables are crisp-tender, about 4-6 minutes.
- Create Base: Stir in flour until well blended, then gradually whisk in chicken broth. Bring to a boil and simmer uncovered for 4-5 minutes until slightly thickened.
- Add Gnocchi and Chicken: Stir in gnocchi and cubed chicken. Cook for 4-6 minutes, until gnocchi is tender and heated through.
- Finish with Cream and Spinach: Reduce heat to medium-low, stir in spinach, heavy cream, thyme, salt, and pepper. Heat until spinach wilts and soup is warmed.
- Serve: Garnish with chives and serve hot.
