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Chicken and Gnocchi Soup Recipe

Recipe by: Christina

"This soup is so comforting and delicious...it'll warm you inside and out. One of the best soups that I have had in a long time. Enjoy!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In40 m
  • 1Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
  • 2Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
  • 3Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.
Footnotes
  • Cook's Note
  • This soup is a great use of leftover chicken, but in my case I just cooked chicken tenders that I seasoned with salt, pepper and garlic powder in the oven at 350 degrees for 20-30 minutes, until done. Also, you can find the gnocchi in the pasta section of your grocery store.
Ingredients
  • 6 servings
  • 398 cals
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 carrots, shredded
  • 1 pound cooked, cubed chicken breast
  • 4 cups chicken broth
  • 1 (16 ounce) package mini potato gnocchi
  • 1 (6 ounce) bag baby spinach leaves
  • 1 tablespoon cornstarch (optional)
  • 2 tablespoons cold water (optional)
  • 2 cups half-and-half cream
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    398
    20%
  • Fat:
    20.1
    31%
  • Carbs:
    23.9
    8%
  • Protein:
    29.8
    60%
  • Cholesterol:
    112
    37%

Based on a 2,000 calorie diet

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