Pillowy bites of gnocchi fill a creamy chicken soup loaded with veggies and flavors. This comfort food soup comes together quickly and easily and might quickly become your favorite, as it did for all of us! You may have had this at you favorite soup-salad-and-breadstick restaurant, and if you have, you know that this soup is simply spectacular! And the surprise is you how fast you can make a pot of this yum and share with those you love. Minutes, friends; that’s all you need.

Start with 2-3 c. of cooked chicken. I love to throw a whole chicken in my Instant Pot, fill the pot with water, add in a couple teaspoons of sea salt and a teaspoon of pepper, and cook for 6 minutes per pound. You can also throw in a quartered onion, a couple carrots, and a couple stalks of celery. When it’s done, I’ve got a pot of broth and a chicken to cool and use. Usually, I get enough meat for two meals from one chicken. You can also do this in a pot of water on the stovetop and cook for an hour to an hour and a half or until the temp of the chicken reaches 165 degrees.

Alternatively, you can use a pre-cooked chicken or a pound or so of cooked breasts or thighs, pulled apart.

While your chicken cooks, chop celery, onions, and grate carrots to equal 1/2 c. of each. In a soup pot, add 3 T. butter and heat over medium heat. Add the chopped vegetables in and stir to saute until they are all tender and the onions are clear. Toss in 1/4 c. flour and stir to cook the flour taste off for a minute or two.

Pour in 4 cups of chicken broth and add in salt and pepper to taste. Your amounts will depend on the sodium in your broth. Add in 1 tsp. Italian seasoning.

Bring the broth and seasonings to a boil and then reduce it all to a simmer and add 16 oz. of gnocchi. Simmer for 15 minutes. Add in 2 c. of half and half or 1 c. whole milk plus 1 c. of heavy cream as well as 1 c. of washed and roughly chopped fresh spinach. If you use frozen spinach, just make sure its thawed and very well drained.

Test for seasonings and add more salt and pepper as needed.

That’s it! Serve with some crusty Artisan Cheese Bread or some Buttery Biscuits with Crock Pot Apple Butter and you may have your favorite new meal to make and eat!

Creamy Chicken and Gnocchi Soup

 

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Cook time

25 mins

Total time

25 mins

 

When you want ultimate comfort food, you can have it easily with a bowl of creamy chicken soup with tender bites of gnocchi made quickly and easily from scratch!

Alison: That Which Nourishes

Serves: 4-6 servings

Grocery List

• 2-3 c. cooked chicken (see post for options)
• 3 T. butter
• ½ c. grated carrots
• ½ c. chopped onion
• ½ c. chopped celery
• ¼ c. flour
• 2 c. half and half or 1 c. milk plus 1 c. heavy cream
• 1 tsp. Italian seasoning
• Salt and pepper to taste
• 1 c. fresh spinach leaves, rough chopped
• 16 oz. gnocchi

Here's how...

1. Begin with 2-3 c. cooked chicken (see post for cooking options).
2. While the chicken cooks, chop celery, onions, and grate carrots to equal ½ c. of each.
3. In a soup pot, add 3 T. butter and heat over medium heat.
4. Add the chopped vegetables in and stir to saute until they are all tender and the onions are clear. Toss in ¼ c. flour and stir to cook the flour taste off for a minute or two.
5. Pour in 4 cups of chicken broth and add in salt and pepper to taste. Your amounts will depend on the sodium in your broth.
6. Add in 1 tsp. Italian seasoning.
7. Bring the broth and seasonings to a boil and then reduce it all to a simmer and add 16 oz. of gnocchi. Simmer for 15 minutes.
8. Add in 2 c.of half and half or 1 c. milk plus 1 c. heavy cream.
9. Add in 1 c. of washed and roughly chopped fresh spinach. If you use frozen spinach, just make sure its thawed and very well drained.
10. Test for seasonings and add more salt and pepper as needed.

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