Chicken and Gnocchi Soup
This is an easy to prepare recipe, but it is going to taste like you spent hours at the stove making your family a delightful chicken and potato gnocchi soup. You can find the gnocchi in a couple of different places in your supermarket, my local stores sells shelf stable potato gnocchi where dry pasta is sold. In higher end grocery stores I have seen this sold in the fresh sections where refrigerated ravioli or tortellini are sold.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
saute
soup
side dish
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
- 2 garlic cloves minced
- 1 c chicken breasts cooked and diced (you can use a rotisserie chicken)
- 4 t butter
- 4 t flour
- 1 quart half and half
- 1 can chicken broth 14 ounces
- 1 c celery finely diced
- 1 1/2 c carrots finely shredded
- 1 1/2 c onion finely diced
- 1 c fresh spinach coarsely chopped
- 1 tablespoon extra virgin oil
- 1/2 t thyme
- 1/2 t parsley
- freshly grated parmesan cheese
- 1 pound potato gnocchi
- Carbohydrate 236.153411616329 g
- Cholesterol 239.866666515281 mg
- Fat 76.318910638356 g
- Fiber 36.5967341022109 g
- Protein 51.4004973248175 g
- Saturated Fat 45.5525103777319 g
- Serving Size 1 1 Serving (2594g)
- Sodium 848.363802857955 mg
- Sugar 199.556677514118 g
- Trans Fat 5.44700410784379 g
- Calories 1771 calories
Saute the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half. Cook gnocchi according to package directions. Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.
