Creamy Chicken Gnocchi Soup with Spinach

Creamy Chicken Gnocchi Soup with Spinach

Ingredients

2 tablespoons butter or olive oil

1 large yellow onion diced (about 1.5 cups)

2 large carrots diced (about 1.5 cups)

2 ribs celery plus leaves if available, diced (about 1.5 cups)

1 teaspoon dried thyme or 1 tablespoon fresh

1 teaspoon dried oregano or 1 tablespoon fresh

2 cloves garlic minced

1/4 cup all-purpose flour

4 cups chicken stock/broth preferably low-sodium

16 oz. potato gnocchi store-bought or homemade

2 cups cooked shredded or chopped chicken such as rotisserie or leftover roast chicken

2 cups roughly chopped fresh spinach (about 5 oz.)

1 cup half and half or whole milk, or heavy cream

1 cup grated parmesan cheese (about 3 oz.)

kosher salt and black pepper to taste

Instructions

In a large heavy pot or Dutch oven, melt the butter (2 tablespoons) over medium-high heat. Add the diced onion (1), diced carrots (2), diced celery (2 ribs), the thyme (1 teaspoon), and the oregano (1 teaspoon). Stir to coat in the butter and sauté until vegetables are softened and browned, stirring occasionally, about 5 minutes.

Add the minced garlic (2 cloves), stir, and sauté until fragrant (about 15-30 seconds).

Add the flour (1/4 cup) and stir to coat the veggies. Cook for about 1 minute, stirring frequently.

Pour in the chicken broth (4 cups) and stir to scrape up any stuck-on bits on the bottom and make sure all the flour is dissolved. Bring to a gentle boil.

Add the gnocchi (16 oz.) and simmer uncovered for about 3 minutes, until gnocchi are cooked and start to float to the top.

Stir in the cooked chicken (2 cups), chopped fresh spinach (2 cups), half and half (1 cup), and grated parmesan (3/4 cup). Continue heating and stirring frequently until spinach is wilted, cheese is melted, and chicken is heated through (about 3 minutes).

Season with kosher salt and black pepper to taste. Serve.

Notes

For a vegetarian version, use veggie chicken strips or tofu, diced, seasoned and cooked in air fryer

For a gluten-free version, make sure to use gluten-free flour and gluten-free gnocchi.

For a lower-carb version, use cauliflower gnocchi and skip the all-purpose flour/roux step (the soup will be thinner).

For a lighter version, use milk instead of half and half, 1/2 cup of parmesan, and chicken breast meat.