Creamy Chicken Gnocchi Soup
“I tasted a similar soup at Olive Garden and wanted to see if I could re-create it myself at home. Here’s the delicious result! It’s wonderful on a cool evening.” —Jaclynn Robinson, Shingletown, California
| Servings | Prep Time | Cook Time |
| 8 servings (2 quarts) | 25minutes | 15minutes |
| Servings | Prep Time |
| 8 servings (2 quarts) | 25minutes |
| Cook Time |
| 15minutes |
Ingredients
- 1 lb boneless skinless chicken breasts cut into 1/2-inch pieces
- 1/3 cup butter divided
- 1 small onion chopped
- 1 medium carrot shredded
- 1 celery rib chopped
- 2 garlic cloves minced
- 1/3 cup all-purpose flour
- 3-1/2 cups 2% milk
- 1-1/2 cups heavy whipping cream
- 1 tbsp reduced-sodium chicken bouillon granules
- 1/4 tsp coarsely ground pepper
- 1 package potato gnocchi 16 oz
- 1/2 cup chopped fresh spinach
Portions: servings (2 quarts)
Units:
|
Ingredients
Portions: servings (2 quarts)
Units:
|
Instructions
- In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender.
- Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes.
- Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.
Recipe Notes
Editor's Note
Look for potato gnocchi in the pasta or frozen foods section.
Nutrition Facts
1 cup: 482 calories, 28g fat (17g saturated fat), 125mg cholesterol, 527mg sodium, 36g carbohydrate (10g sugars, 2g fibre), 21g protein.
