Flavor-Packed Chicken and Gnocchi Soup Recipe
Hands down, this chicken and gnocchi soup recipe will be one of your favorites of the season. Hearty, protein-focused, and family approved!
Ingredients
- 4 tbsp. Butter
- 1 Yellow Onion, thinly sliced
- 3 Large Carrots, diced small
- 2 Celery Sticks, diced small
- 4 Garlic Cloves, minced
- 1 tbsp. Tomato Paste
- 1/4 cup All-Purpose Flour
- 4 - 5 cups Chicken Stock, depending on consistency preference
- 1/4 tsp. Dried Thyme
- 1 tsp. Dry English Mustard Powder
- 1 Bay Leaf
- 2 Boneless, Skinless Chicken Breasts, diced small (about 1 pound)
- 2 cups Half-and-Half
- 1 cup Fresh Spinach
- 12 oz. Gnocchi
- 4 oz. Sharp Cheddar, shredded
- Salt + Pepper, to taste
- Chopped Chives, optional for garnish
- Grated Parmesan, optional for garnish
Instructions
- Melt the butter in a large Dutch oven over medium heat. Add the sliced onions, carrots, and celery. Sauté until softened, about 5 minutes. Then add the garlic and continue to sauté for an additional minute, or until fragrant.
- Add the tomato paste and flour to the pot. Stir to combine and continue to cook for about 2 minutes.
- While continually stirring, add the chicken broth, thyme, dry English mustard, bay leaf, and chicken breast chunks. Bring to a gentle boil and simmer until the chicken is fully cooked, about 10 - 12 minutes. Use an instant thermometer to test and make sure the chicken has reached 165F.
- Add the half-and-half and bring back to a low simmer. Next add the spinach, gnocchi, and simmer the amount of time that is listed on the packaged directions.
- Taste, and season with salt + pepper to your preference. Serve immediately with cheddar, chives, and parmesan as a garnish.