Creamy soup with gnocchi and vegetables in a bowl

Chicken Gnocchi Soup

10 servings | 40 minutes 

INGREDIENTS

  • 1 tbsp Garlic Infused olive oil (flavor preference: substitute for SY Herbal Blend)
  • 2 tbsp butter
  • 1 yellow onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, shredded or diced
  • 1⁄4 cup all-purpose flour
  • 4 cups chicken broth, low-sodium
  • 2 cups cooked, shredded or cubed chicken
  • 5 sprigs fresh thyme, or 1⁄2 tsp dried
  • 16 oz potato gnocchi
  • 2 cups half and half
  • 2 cups fresh spinach, packed
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish (optional) 

DIRECTIONS

  1. Sauté vegetables: In a large Dutch oven or soup pot, heat the olive oil and butter over medium heat until the butter is melted. Add the onion, celery, carrots, and garlic. Sauté for about 5 minutes, or until the vegetables are tender.
  2. Create the roux: Sprinkle the flour over the cooked vegetables and stir continuously for 1–2 minutes to cook off the raw flour taste.
  3. Add liquids and chicken: Slowly whisk in the chicken broth until the mixture is smooth and lump-free. Add the cooked chicken and thyme sprigs. Bring the soup to a boil.
  4. Simmer: Reduce the heat and let the soup simmer for about 5 minutes, allowing the flavors to meld.
  5. Cook gnocchi and spinach: Add the gnocchi to the pot and simmer for 15–20 minutes, or until the gnocchi are tender. Stir in the spinach and half and half. Cook for another 2–3 minutes, until the spinach is wilted and the soup is heated through.
  6. Season and serve: Remove the thyme sprigs. Taste the soup and season with additional salt and pepper as needed. Ladle into bowls and top with grated Parmesan cheese if desired.
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