Description
There is nothing quite like a bowl of piping hot soup and if we are being honest, I don’t really care what the outside weather is doing- hot or cold. This Chicken Gnocchi Soup recipe is one of my favorites to whip up quick.
Ingredients
- 2 tablespoons unsalted butter , divided
- 1 cup white onion , chopped
- ½ cup carrots , chopped
- ¾ cup celery , thinly sliced
- 3 cloves garlic , minced
- 2 tablespoons all-purpose flour
- 2 cups cooked chicken , diced or shredded
- 1 tablespoon homemade italian seasoning
- 1/2 teaspoon nutmeg , grated
- 4 cups low sodium chicken broth
- 2 tablespoons olive oil
- 16 ounces potato gnocchi
- 2 tablespoons parmesan cheese , finely grated
- 1 teaspoon coarse kosher salt
- ½ teaspoon ground white pepper
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup spinach , coarsely chopped
- 1/2 teaspoon lemon zest
Directions
- Heat the butter in a large Dutch oven over medium heat. Add the onion, carrots, celery and garlic, cooking for 4-5 minutes or until slightly soft, but still a little taunt.
- Add the flour, stirring until it forms a paste to make a roux.
- Add the chicken, Italian seasoning, nutmeg and chicken broth. Bring to a low simmer for 10 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a separate large skillet over medium high heat. Add potato gnocchi, browning on all sides. Remove and set aside.
- Season broth with Parmesan cheese, Kosher salt and white pepper, then add milk and cream, bring to a low simmer again.
- When hot, add spinach, browned gnocchi and lemon zest and serve immediately.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
