Chicken Gnocchi Soup
Ingredients
Vegetables
-
1 1/4
cups
finely chopped yellow onion
-
1
cup
small diced carrot
-
1
cup
small diced celery
-
3
cloves
garlic, minced
-
2
cups
packed fresh spinach, roughly chopped
Fats
-
1
Tbsp
olive oil
-
5
Tbsp
butter
Liquids
-
2
cans
low-sodium chicken broth (14.5 oz each)
-
2
cups
milk
-
1/3
cup
heavy cream
Seasonings
-
1/2
tsp
dried rosemary
-
1/2
tsp
dried thyme
-
1/8
tsp
nutmeg
-
to taste
salt and freshly ground black pepper
Protein
-
1
lb
boneless skinless chicken breast
-
2 1/2
cups
cooked shredded rotisserie chicken
Gnocchi
-
1
pkg
potato gnocchi (16 oz)
Thickening Agent
Instructions
- Heat olive oil in a large saucepan and sauté onion, carrot, and celery for 6 minutes, then add garlic and sauté for an additional 1-2 minutes.
- Pour in chicken broth and add rosemary, thyme, nutmeg, salt, and pepper. If using raw chicken, add it now and bring to a boil, then simmer until cooked through.
- In a separate saucepan, melt butter and add flour to make a roux, stirring for 1 minute.
- Whisk in milk to create a béchamel sauce, seasoning with salt and pepper, and cook until thickened.
- Remove cooked chicken from the soup, let it rest, then dice or shred it.
- Add gnocchi to the soup and simmer according to package directions, about 5 minutes.
- Reduce heat, stir in the béchamel sauce, then add the cooked chicken and spinach, cooking until spinach wilts.
- Serve warm, optionally topped with Romano cheese.
Nutrition Facts (estimated)
Servings
5
Calories
573
Total fat
26g
Total carbohydrates
53g
Total protein
28g
Sodium
659mg
Cholesterol
117mg
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