Description
This creamy soup combines tender chicken, gnocchi, and vegetables in a rich broth, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 1 ½ pounds boneless, skinless chicken breast (diced)
- 1 ½ teaspoons kosher salt (divided)
- 2 tablespoons unsalted butter
- 3 medium carrots (scrubbed or peeled and 1/4-inch diced)
- 2 stalks celery (halved lengthwise and cut 1/2-inch thick)
- 1 small yellow onion (finely chopped)
- 2 (12-ounce) cans low-fat evaporated milk (divided)
- 2 tablespoons cornstarch
- 2 teaspoons Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning (optional)
- 1/4 teaspoon celery salt
- 1/4 teaspoon ground black pepper (plus additional cracked black pepper for serving)
- 3 cloves garlic (minced (about 1 tablespoon))
- 4 cups low sodium chicken broth (plus additional to thin the soup if needed)
- 2 pounds potato gnocchi (2 packages; about 4 cups)
- 4 ounces fresh baby spinach (roughly torn or chopped (about 4 big handfuls))
- Grated parmesan cheese
- Chopped fresh parsley
Instructions
- In a Dutch oven or similar large, sturdy pot, heat the olive oil over medium-high. Add the chicken and 1/2 teaspoon salt. Sauté until the chicken is golden brown and cooked through, about 4 minutes. Remove to a plate and set aside.
- Reduce the heat to medium and add the butter. As soon as it is melted, add the carrots, celery, and onion. Sauté until the onion is softened, about 5 minutes, adjusting the heat as needed so that it turns translucent but does not brown.
- Meanwhile, splash a few tablespoons of evaporated milk into a mixing bowl or large measuring cup. Add the cornstarch and whisk to combine.
- To the pot with the veggies, stir in the Italian seasoning, thyme, celery salt, pepper, and garlic. Let cook 30 seconds, until the garlic is fragrant.
- Add the cornstarch slurry, remaining evaporated milk, and chicken broth. Reduce heat, partially cover the pot, and let simmer for 10 minutes to thicken.
- Stir in the gnocchi. Continue to simmer with the pot partially covered, until the gnocchi is tender and cooked through, about 8 to 10 minutes more.
- Remove the pot from the heat. Stir in chicken.
- Then, stir in the spinach a few handfuls at a time until it wilts.
- Taste and season with additional salt and pepper as desired (the amount of salt you need will vary based on how salty your chicken broth is). If the soup is thicker than you would like, stir additional chicken broth or water as needed to reach your desired consistency. Serve hot with a sprinkle of Parmesan, parsley, and a few cracks of black pepper.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- To reheat, add a splash of chicken broth to loosen the soup if it becomes too thick.
- This recipe can be customized with seasonal vegetables or your favorite herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg