Creamy Gnocchi Chicken Soup

Creamy Gnocchi Chicken Soup

from halfbakedharvest.com
Appetizer
45 min
483 kcal / serving

That bowl of winter comfort we're all craving most...perfect for these busier short and sweet December days!

Ingredients

  • extra virgin olive oil
    2 tbsp
  • yellow onion

    chopped

    1
  • carrots

    chopped

    6
  • celery stalks

    chopped

    4
  • salted butter
    2 tbsp
  • all-purpose flour
    2 tbsp
  • boneless skinless chicken breasts or thighs
    ¾ lb
  • garlic

    chopped

    2 cloves
  • italian seasoning

    see note

    1 tbsp
  • paprika or smoked paprika
    1 tsp
  • fresh thyme leaves)

    (or 2 teaspoons dried

    2 tbsp
  • chili flakes
    1 pinch
  • each kosher salt and black pepper
    1 pinch
  • low sodium vegetable broth
    4 c
  • chopped sun-dried tomatoes
    ½ c
  • baby spinach
    4 c
  • canned coconut milk

    heavy cream, or whole milk

    1 ½ c
  • grated parmesan
    ½ c
  • fresh potato gnocchi
    1 lb

Directions

  1. 1

    1. In a large soup pot set over medium heat, combine the olive oil and onion. Cook 5 minutes, until fragrant. Add the carrots and celery. Cook another 3 minutes.2. Stir in the butter and flour, cook 1 minute. Add the chicken, garlic, Italian seasoning, paprika, thyme, and a pinch each of chili flakes, salt, and pepper. Toss to coat in spices. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the chicken is cooked through. 3. Pull the chicken out and shred using 2 forks. Add back to the soup. 4. Stir in the spinach, sun-dried tomatoes, cream/milk, parmesan, and gnocchi. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth. 5. Serve the soup topped with parmesan. Enjoy warm, preferably with a crusty piece of bread.