Description
A deliciously rich and comforting soup made of sauteed vegetables, potato gnocchi, and chicken. The flavors truly hit the spot.
Ingredients
Scale
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1–1 1/2 lb chicken breast (chopped)
- 1 onion
- 1 1/2 large carrots
- 2 ribs celery
- 1/2 cup all-purpose flour
- 6 cups chicken broth (low sodium)
- 1/2 tsp dried thyme
- 2 cups half & half
- 1 1/2 tsp Salt
- 1/2 tsp black pepper
- 1 lb potato gnocchi
- 2 cups spinach
Instructions
- Step: In a large pot, heat 2 Tbsp olive oil and 2 Tbsp butter over medium-high heat. Add in 3 minced garlic cloves and stir for about 10 seconds.
- Step: Add 1 or 1 1/2 pounds of chopped chicken breast to the pot and stir until fully cooked, and most of the liquid has evaporated.
- Step: Dice 2 ribs of celery, 1 1/2 carrots, and 1 onion. Add to the pot and stir until the onion becomes translucent (about 5 minutes).
- Step: Add 1/2 cup flour to the sautéed chicken and vegetables and stir for a few minutes to get rid of the raw flour taste.
- Step: Slowly pour in 6 cups of chicken stock while stirring to avoid getting clumps of flour.
- Step: Add 1/2 tsp dried thyme along with 1 lb potato gnocchi to the soup and let it come to a boil, then simmer for 5-10 minutes.
- Step: Pour in 2 cups of half & half into the soup and add the salt and pepper. Bring it to a boil again.
- Step: Chop up 2 cups of fresh spinach and add it to the soup. Stir until the spinach is wilted (about 5 minutes).
Notes
Cook the flour for a few minutes to remove the raw taste. Adjust salt according to your broth preference. Add spinach last to maintain vibrant color and avoid over-wilting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 502 kcal
- Sugar: 2 g
- Sodium: 1893 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 112 mg