Description
A comforting and creamy chicken gnocchi soup packed with veggies and flavor.
Ingredients
Scale
- 2 tbsp. Olive Oil
- 1 Yellow Onion (finely chopped)
- 4 large Carrots (peeled and thinly sliced)
- 12 oz. Broccoli Florets (chopped)
- 2 Garlic Cloves (minced)
- 2 tbsp. Unsalted Butter
- 2 tbsp. Flour
- 1 lb. Chicken Breasts (or rotisserie chicken)
- 1 tbsp. Italian Seasoning
- 1 tsp. EACH: Salt, Black Pepper, & Paprika
- 1/4 tsp. Cayenne
- 4 cups Baby Spinach
- 4 cups Chicken Bone Broth (or chicken broth)
- 1 1/2 cups Whole Milk
- 1/2 cup Heavy Cream
- 1 lb. Potato Gnocchi
- 1/4 cup Freshly Grated Parmesan
- 2 tbsp. Fresh Chives (chopped)
- 2 tbsp. Fresh Parsley (chopped)
Instructions
- In a large soup pot over medium high heat, add the olive oil to warm up for 1 minute, until glistening.
- Add the chopped yellow onion and carrots to sauté 2 minutes, then add the chopped garlic and broccoli to sauté another 2-3 minutes.
- Stir in the butter and flour until fully absorbed by the sautéed veggies.
- Add the Italian seasoning, salt, black pepper, paprika, and cayenne. Stir to combine.
- Stir in the broth, whole milk, and heavy cream. Bring to a boil then reduce heat to simmer on LOW.
- If using shredded rotisserie chicken, move on to the next step. Add the chicken breasts and cover the soup pot to cook for 20 minutes, or until chicken is fully cooked through. Remove the chicken to shred between two forks, then add back into the pot.
- Stir in the baby spinach, gnocchi, and freshly grated parmesan. Cook for an additional 4-5 minutes, until gnocchi is cooked.
- Stir in the chopped chives and parsley to enjoy warm!
Notes
- This soup can be made with rotisserie chicken for a quicker option.
- Feel free to add additional vegetables based on your preference.
- For a thicker soup, you can increase the amount of flour or reduce the amount of broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg