Chicken Gnocchi Soup
Ingredients
The base
-
2
tablespoons
olive oil
-
1
medium
yellow onion, peeled and diced
-
2
stalks
celery, diced
-
2
medium
carrots, peeled and diced
The protein
-
1
pound
boneless skinless chicken breasts or thighs, diced
The greens
-
4
cups
fresh baby spinach
The flavorings
-
2
cloves
garlic, peeled and minced
-
1 ½
tablespoons
Italian seasoning
-
2
teaspoons
poultry seasoning
-
2
teaspoons
coarse salt
-
½
teaspoon
ground black pepper
-
a pinch
cayenne pepper
The thickener and broth
-
¼
cup
all-purpose flour
-
4
cups
unsalted chicken stock
-
12
ounces
evaporated milk
The dumplings
-
1
pound
whole wheat gnocchi
The finishers
-
1-2
teaspoons
Worcestershire sauce
-
½
cup
shaved Parmesan cheese, divided
Instructions
- Heat olive oil in a Dutch oven or stock pot over medium heat, then sauté onion, celery, and carrots for 3-4 minutes until softened.
- Add chicken and sauté for another 3-4 minutes until browned, then stir in spinach and garlic, cooking for 1-2 minutes until wilted.
- Mix in Italian seasoning, poultry seasoning, salt, black pepper, and cayenne.
- Stir in flour and cook for 1-2 minutes while stirring constantly.
- Add chicken stock and evaporated milk, bringing the mixture to a low boil.
- Add gnocchi and simmer for 4-5 minutes until tender.
- Remove from heat and stir in Worcestershire sauce and ¼ cup of Parmesan cheese.
- Taste and adjust seasoning as needed before serving with remaining Parmesan on top.
Nutrition Facts (estimated)
Servings
8
Calories
341
Total fat
15g
Total carbohydrates
30g
Total protein
23g
Sodium
614mg
Cholesterol
39mg
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