Creamy Thirty-Minute Chicken Gnocchi Soup
This creamy chicken and gnocchi soup is a comforting and hearty meal that comes together in just thirty minutes, perfect for a quick weeknight dinner.
Equipment
- large pot or Dutch oven
- whisk
- ladle
- chopping board and knife
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 2 celery stalks
- 3 cloves garlic
- 1/4 cup all-purpose flour
- 4 cups chicken broth low-sodium preferred
- 1 cup milk or half-and-half
- 2 cups cooked chicken shredded or diced
- 16 ounces potato gnocchi shelf-stable or refrigerated
- 5 ounces fresh spinach
- Salt to taste
- black pepper to taste
Instructions
Cooking Instructions
- Heat olive oil in a large pot over medium heat; add chopped onion and celery and cook until softened, then stir in minced garlic until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux and cook out the raw flour taste.
- Gradually whisk in chicken broth, then milk or half-and-half, stirring continuously to prevent lumps, and bring the soup to a gentle simmer.
- Add cooked chicken and potato gnocchi to the simmering soup; cook for 3-5 minutes until gnocchi floats and is tender.
- Remove the pot from heat and stir in fresh spinach a handful at a time until it wilts completely.
- Season with salt and black pepper to taste, then ladle into bowls and serve immediately.
Notes
For extra flavor, use a homemade chicken broth. You can also add other vegetables like carrots or peas for more nutrition and color. Ensure your gnocchi is not overcooked to prevent it from becoming mushy. This soup is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.