Creamy Chicken and Gnocchi Soup
Inspired by a chicken dumpling dish my grandmother used to make, if you enjoy creamy soups then you need to try this recipe. A cross between a creamy potato soup and chicken noodle, this dish is heartwarming and comforting on cool winter nights. Top with a little bit of parmesan cheese and serve with a side of fresh bread for a delicious meal. This creamy chicken and gnocchi soup is sure to be a hit for everyone in your family.
Makes 6 servings
Preparation Time: 30 minutes
Cook Time: 30 minutes
*2 tablespoons olive oil
*2 tablespoons butter
*4 cloves of garlic, minced
*1 1/2 lbs chicken breast, chopped into 1 inch pieces
*1 onion, diced
*3 carrots, sliced
*3 sticks celery, cut down the middle then sliced
*1/2 cup flour
*6 cups chicken broth
*1/2 teaspoon Italian herb mix
*1/4 cup heavy cream
*1 1/2 cups whole milk
*1 teaspoon salt
*1/2 teaspoon black pepper
*16-ounce package potato gnocchi
*3 cups spinach, chopped
*Heat the butter and olive oil in a large soup pot over medium high heat.
*Add the garlic and stir for 20 seconds.
*Add the chicken and sauté until cooked.
*Place the carrot, celery, and onion into the pot, cooking for 5 minutes.
*Add the flour and stir for 3 minutes.
*Pour in the chicken broth and stir slowly to avoid clumping up the flour.
*Let the soup come to a boil and add the dried thyme. Let simmer for 15 minutes.
*While that simmers, cut the gnocchi into halves. Cook according to the package, drain, then set aside.
*Pour the heavy cream and milk into the soup. Then add the salt and pepper. Stir and bring to a boil.
*Add the spinach and gnocchi to the soup.
*Bring everything to a boil, then turn off stove, let soup cool a bit, and enjoy!
Recipe Creator - Alina Gersib