Creamy Chicken Gnocchi Soup

• 35 min total
• 25 min hands-on
• Serves 6
• 520 kcal
• 28 g protein

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Ingredients

• 3 tbsp butter
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 5 cups chicken broth
• 1 lb potato gnocchi, shelf-stable, one 16- to 17.6-oz pack
• 3 cups cooked chicken (rotisserie), shredded
• 1 cup heavy cream
• 3 oz baby spinach, roughly chopped
• salt
• black pepper

Method

1. Melt the butter in a large pot over medium heat. Add the onion, carrots and celery stalks with ½ tsp salt and cook, stirring now and then, until softened, 6–8 minutes. Stir in the garlic for 30 seconds.
2. Sprinkle in the flour and stir constantly for 1 minute. Slowly pour in the chicken broth, stirring so no lumps form, and bring to a boil.
3. Add the gnocchi and simmer 3–4 minutes, stirring now and then, until they float and are tender.
4. Stir in the chicken, cream and spinach and simmer gently 2–3 minutes, until the spinach wilts and the chicken is hot through (165°F / 74°C). Don’t let it boil hard once the cream is in. Season with salt and pepper.

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