I stole this recipe for Chicken and Gnocchi Soup from a cookbook called One Pot Cooking: Fresh and Simple Recipes for your Sheet Pan, Skillet, Slow Cooker and More. This delicious soup tastes just like the restaurant version. First butter is melted in a pot, and then chopped onion, celery and garlic are added in. Once the vegetables are soft then flour and half-n-half are added and cooked until thickened. Next chicken broth and spices are added with gnocchi, cooked chicken, shredded carrots and spinach. The soup is cooked until the gnocchi is soft. This restaurant copycat recipe is so good; you won’t believe you made it!
The ingredients for this recipe are: ¼ cup butter, 1 tbsp olive oil, 1 cup finely diced onion, 2 stalks celery, 2 cloves garlic, ¼ cup AP flour, 4 cups half and half, 1 can (14 oz) chicken broth, 1 tsp salt, ½ tsp thyme, ½ tsp dried parsley, ¼ tsp ground nutmeg, 1 package (16 oz) gnocchi, 1 cup cooked chicken, 1 cup shredded carrots and 1 cup coarsely chopped fresh spinach
Cook chicken as desired to yield 1 cup or use leftover chicken from another recipe.
Melt butter in Dutch oven over medium heat; add oil. Then add onion, diced celery and minced garlic.
Cook for 8 minutes or until vegetables are softened and onion is translucent, stirring occasionally. Whisk in flour, cook and stir about 1 minute.
Next whisk in half-n-half; cook about 15 minutes or until thickened, stirring occasionally.
Once thickened, whisk in broth, salt, thyme, parsley and nutmeg, cook 10 minutes or soup is slightly thickened, stirring occasionally.
Then add chicken, carrots and spinach.
Next stir to combine and add gnocchi, cook about 5 minutes or until gnocchi are heated through.
Serve warm and enjoy!
If you liked the recipe for Chicken and Gnocchi Soup you can also try the slow cooker version Crockpot Chicken Gnocchi Soup or other soup recipes like Italian Wedding Soup, Beef Barley Soup, Chicken Tortilla Soup, Tortellini Soup with Spring Vegetables or Pot Roast Soup.
Chicken and Gnocchi Soup
Ingredients
- ¼ cup butter
- 1 tbsp olive oil
- 1 cup finely diced onion
- 2 stalks celery finely chopped
- 2 cloves garlic minced
- ¼ cup AP flour
- 4 cups half and half
- 1 can (14 oz) chicken broth
- 1 tsp salt
- ½ tsp thyme
- ½ tsp dried parsley
- ¼ tsp ground nutmeg
- 1 package (16 oz) gnocchi
- 1 cup cooked chicken
- 1 cup shredded carrots
- 1 cup coarsely chopped fresh spinach
Instructions
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Melt butter in Dutch oven over medium heat; add oil. Add onion, celery and garlic; cook 8 minutes or until vegetables are softened and onion is translucent, stirring occasionally.
-
Whisk in flour, cook and stir about 1 minute. Whisk in half-n-half; cook about 15 minutes or until thickened, stirring occasionally.
-
Whisk in broth, salt, thyme, parsley and nutmeg, cook 10 minutes or soup is slightly thickened, stirring occasionally. Add gnocchi, chicken, carrots and spinach; cook about 5 minutes or until gnocchi are heated through.