Chicken Gnocchi Soup

Chicken Gnocchi Soup

from tasteofhome.com
2 quarts

Ingredients

  • 1/4 cup butter, cubed
  • 1 cup finely chopped celery
  • 1 cup shredded carrots
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 5 cups chicken broth
  • 1 package (16 ounces) potato gnocchi
  • 1-1/2 cups cubed cooked chicken breast
  • 1 cup fresh baby spinach
  • 1 cup heavy whipping cream
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Sliced chives

Directions

  1. 1

    In a Dutch oven, melt the butter over medium heat. Add the celery, carrots, onion and garlic. Cook and stir until they're crisp-tender, four to six minutes. Editor's Tip: The vegetables should soften but still have some bite to them.

  2. 2

    Stir in the flour until it's blended in. Gradually whisk in the broth, and bring the soup to a boil. Reduce the heat and simmer the soup, uncovered, until it is slightly thickened, four to five minutes, stirring occasionally.

  3. 3

    Stir in the gnocchi and chicken. Cook until the gnocchi is heated through and tender, four to six minutes. Editor's Tip: You can cut a gnocchi down the middle to test for doneness. If it's tender and warm in the middle, it's finished cooking!

  4. 4

    Reduce the heat to medium-low. Stir in the spinach, cream, thyme, salt and pepper, and heat them through. Garnish the soup with chives.