Chicken and Gnocchi Soup recipe

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Ingredients

1 tablespoon olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1 pound cooked, cubed chicken breast
4 cups chicken broth
1 (16 ounce) package mini potato gnocchi
1 (6 ounce) bag baby spinach leaves
1 tablespoon cornstarch
2 tablespoons cold water
2 cups half-and-half cream
salt and ground black pepper to taste

Nutrition Info

397.7 calories
carbohydrate: 23.9 g
cholesterol: 111.7 mg
fat: 20.1 g
fiber: 2.4 g
protein: 29.8 g
saturatedFat: 10.1 g
servingSize: -
sodium: 839.4 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth, bring to a simmer.

  2. Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach, cook until wilted, about 3 additional minutes.

  3. Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

Recipe Yield

6 servings

Recipe Note

This soup is so comforting and delicious...it'll warm you inside and out. One of the best soups that I have had in a long time. Enjoy!

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