Easy to make, using packaged gnocchi and precooked chicken, this Chicken and Gnocchi Soup is creamy and full of flavor. It'a a fabulous weeknight dinner soup, ready in less than 30 minutes!
Chicken and Gnocchi Soup is one of those things I've always wanted to make but never did until recently. I have no idea why, since it's so easy to do and contains many of my favorite ingredients. Chicken, check. Gnocchi's, yep. Garlic, onions, carrots, and spinach, my favorite veggies! Truthfully, I think it's that some things are just easier not to make and try to convince my extremely picky daughter to eat. She likes chicken and all of the vegetables, but I can't get her to eat gnocchi or cream soups. Too bad, since it's delicious!
I decided to make this one night last week when I had some cooked chicken sitting in my fridge and a package of gnocchi's in my kitchen cabinet. The one thing I did wrong was to not chop the spinach before adding it to the soup. I had some frozen baby spinach and thought it would shrink up enough that it wouldn't matter, but it didn't and made for fairly large pieces of spinach when compared to the chicken and gnocchi's. I mean, it was still good, but I would probably chop the spinach next time.
I made the soup fairly thin for a cream soup, because I wanted it that way, but if you prefer thicker, increase the cornstarch to 4 tablespoons. A note on the cornstarch: I prefer to use it over flour sometimes, because it dissolves easier, you use less, and I think it makes for creamier soups and gravies. The ratio is 2-1, 2 tablespoons flour to 1 tablespoon cornstarch. Just in case you wanted to know.
Chicken and Gnocchi Soup
Ingredients
- 8 cups low sodium chicken broth
- 1 pound potato gnocchi
- 1 medium carrot ,shredded
- 1 ½ cups finely chopped chicken breast
- 2 cups frozen baby spinach ,chopped
- ¼ cup chopped yellow onion
- 1 large clove garlic ,minced
- 2 ½ cups 2% milk
- 3 tablespoons cornstarch
- 1 tablespoon chopped parsley
- ¼ teaspoon dried thyme
Instructions
- In a large pot, bring the chicken broth to a boil over high heat.
- Add the onion, carrot, and garlic and cook for a few minutes. Whisk in the cornstarch and stir constantly for 1 minute.
- Add the gnocchi and reduce the heat to medium. Finally, add in the spinach, chicken, parsley, thyme, and milk , and cook over medium heat until the gnocchi float, stirring often to prevent the gnocchi from sticking to the bottom.
Nutrition
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