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.
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