This chicken and gnocchi soup is so comforting and delicious — it will warm you inside and out. It’s one of the best soups that I have had in a long time. Enjoy!
Prep Time::20 mins
Cook Time::20 mins
Total Time::40 mins
Servings::6
Ingredients
1 tablespoon olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1 pound cooked, cubed chicken breast
4 cups chicken broth
1 (16 ounce) package mini potato gnocchi
1 (6 ounce) bag baby spinach leaves
1 tablespoon cornstarch (Optional)
2 tablespoons cold water (Optional)
2 cups half-and-half cream
salt and ground black pepper to taste
Directions
Gather all ingredients.
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Heat oil in a large pot over medium heat. Cook carrots, celery, onion, and garlic in hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
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Stir gnocchi into soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach and cook until wilted, about 3 minutes.
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Whisk cornstarch into cold water in a measuring cup until smooth. Stir the cornstarch mixture and half-and-half into soup. Cook until soup thickens slightly, about 5 minutes. Season with salt and pepper.
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Cook’s Note
This soup is a great use of leftover chicken. But in my case, I cook chicken tenders seasoned with salt, pepper, and garlic powder in a preheated 350 degrees F (175 degrees C) oven until done, 20 to 30 minutes.
You can find gnocchi in the pasta section of your grocery store.