Easy chicken gnocchi soup
Try this Easy chicken gnocchi soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
- 1 tablespoon olive oil
- 1/8 teaspoon pepper
- 1 cup chopped celery
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 4 cups chicken stock
- 1 pint heavy cream
- 1/2 onion, diced
- 1 cup sliced or shredded carrots
- 3 chicken breasts cooked and shredded (or use rotiss
- 1 (16-ounce) package mini potato gnocchi
- 1-2 cups chopped spinach
- Carbohydrate 18.1048276743056 g
- Cholesterol 14.400000012173 mg
- Fat 6.6615698533602 g
- Fiber 0.514494979210165 g
- Protein 12.3534327801108 g
- Saturated Fat 1.6716848791512 g
- Serving Size 1 1 -6 serving (512g)
- Sodium 861.722105825301 mg
- Sugar 17.5903326950955 g
- Trans Fat 0.433190688115454 g
- Calories 186 calories
Heat the oil in a large pot over medium heat. Add the onion, carrots, celery and garlic and cook for 3 to 5 minutes, or until the onions are translucent. Add the chicken, chicken stock, whipping cream, salt, pepper and thyme. Heat to boiling and then add the gnocchi. Gently boil for 4 minutes, then turn down and simmer for 10 minutes, or until it has reached desired thickness. Add spinach and cook for another 1-2 minutes, or until the spinach has wilted. Salt and pepper to taste. Enjoy while warm!
