Creamy Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup

from wellseasonedstudio.com

Chicken Gnocchi Soup is a hearty and comforting soup that is perfect for a cold day. Made with rotisserie chicken, potato gnocchi, and lots of fresh spinach and sautéed veggies, this easy soup recipe is creamy, but not too rich, and has a light, fresh taste from fresh herbs and spices. The secret ingredient? A tiny amount of curry powder. Just trust me. Serve with baguette and a salad for a cozy dinner at home.

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter
  • 1 medium onion, (diced, about 1½ cups)
  • 2 medium carrots, (peeled and diced into ¼-inch cubes, about 1½ cups)
  • 2 celery stalks, (diced into ¼-inch pieces)
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper, (plus more for serving)
  • 4 cloves garlic, (finely chopped)
  • 2 springs rosemary (leaves finely chopped, about 1 Tbsp)
  • 2 tsp thyme leaves
  • ½ tsp curry powder
  • ¼ cup all-purpose flour
  • 4 cups reduced-sodium chicken broth
  • 2 cups shredded rotisserie chicken, (white meat only)
  • 1 Parmesan rind, (optional)
  • 16 oz (1lb) dried potato gnocchi
  • 5 oz fresh baby spinach
  • 1 cup whole milk (or coconut milk)
  • ¼ cup Parmigiano Reggiano, (freshly shaved, for serving)
  • Baguette, (for serving)

Directions

  1. 1

    Make the broth. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot over medium-high heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, then season with ½ tsp Kosher salt and ¼ tsp black pepper. Cook, stirring occasionally, until translucent, about 3-5 minutes. Add 4 cloves chopped garlic, 1 Tbsp chopped rosemary, 2 tsp fresh thyme leaves, and ½ tsp curry powder, then cook about 1 minute more.

  2. 2

    Reduce the heat to medium. Add ¼ cup flour. Cook, stirring constantly, until the flour has absorbed all the liquid, about 1-2 minutes.

  3. 3

    Whisk in 4 cups chicken broth. Continue to stir until the flour has fully dissolved and no lumps remain. Add 2 cups of shredded rotisserie chicken and a Parmesan rind (if using). Simmer for 10-15 minutes.

  4. 4

    Add the Gnocchi. Carefully lower 16oz potato gnocchi into the soup along with 5oz baby spinach and 1 cup of milk. Stir well, then cook for 3-5 minutes, or until the gnocchi begin to float to the top. Taste, adjust seasoning as needed (often I’ll add at least another ½ tsp Kosher salt), then serve immediately with freshly shaved Parmesan, lots of cracked black pepper, and baguette.