Chicken Gnocchi Soup Recipe

30 mins
Serves 6
https://www.theendlessmeal.com/chicken-gnocchi-soup/

Directions

  1. 1Heat the olive oil in a large soup pot over medium-high heat.
  2. 2Heat the olive oil in a large soup pot over medium-high heat.
  3. 3Heat the olive oil in a large soup pot over medium-high heat.
  4. 4Add the onion, celery, and garlic and cook until the onion is transparent, about 3 minutes.
  5. 5Add the onion, celery, and garlic and cook until the onion is transparent, about 3 minutes.
  6. 6Add the onion, celery, and garlic and cook until the onion is transparent, about 3 minutes.
  7. 7Add the chicken, Italian seasoning, salt, and pepper and mix well.
  8. 8Add the chicken, Italian seasoning, salt, and pepper and mix well.
  9. 9Add the chicken, Italian seasoning, salt, and pepper and mix well.
  10. 10Pour the chicken stock into the pot and bring the pot to a boil.
  11. 11Pour the chicken stock into the pot and bring the pot to a boil.
  12. 12Pour the chicken stock into the pot and bring the pot to a boil.
  13. 13Reduce the heat and simmer, uncovered, for 10 minutes, or until the chicken is cooked through.
  14. 14Reduce the heat and simmer, uncovered, for 10 minutes, or until the chicken is cooked through.
  15. 15Reduce the heat and simmer, uncovered, for 10 minutes, or until the chicken is cooked through.
  16. 16Add the grated carrots and the gnocchi to the pot and cook for 3-4 minutes, or until the gnocchi starts to float to the top.
  17. 17Add the grated carrots and the gnocchi to the pot and cook for 3-4 minutes, or until the gnocchi starts to float to the top.
  18. 18Add the grated carrots and the gnocchi to the pot and cook for 3-4 minutes, or until the gnocchi starts to float to the top.
  19. 19Put the cornstarch in a 2-cup measuring cup and pour in a little of the cream.
  20. 20Put the cornstarch in a 2-cup measuring cup and pour in a little of the cream.
  21. 21Put the cornstarch in a 2-cup measuring cup and pour in a little of the cream.
  22. 22Mix well then add the rest of the cream to the measuring cup.
  23. 23Mix well then add the rest of the cream to the measuring cup.
  24. 24Mix well then add the rest of the cream to the measuring cup.
  25. 25Pour the cream into the pot and let the soup warm and thicken.
  26. 26Pour the cream into the pot and let the soup warm and thicken.
  27. 27Pour the cream into the pot and let the soup warm and thicken.
  28. 28Add the spinach and stir.
  29. 29Add the spinach and stir.
  30. 30Add the spinach and stir.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • 1 medium onion, minced
  • 1 medium onion, minced
  • 2 stalks celery, chopped
  • 2 stalks celery, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 chicken breasts, cut into small, bite-sized pieces
  • 2 chicken breasts, cut into small, bite-sized pieces
  • 2 chicken breasts, cut into small, bite-sized pieces
  • 2 teaspoons Italian seasoning
  • 2 teaspoons Italian seasoning
  • 2 teaspoons Italian seasoning
  • 0.5 teaspoon sea salt and pepper
  • 0.5 teaspoon sea salt and pepper
  • 0.5 teaspoon sea salt and pepper
  • 4 cups chicken stock
  • 4 cups chicken stock
  • 4 cups chicken stock
  • 2 medium carrots, grated
  • 2 medium carrots, grated
  • 2 medium carrots, grated
  • 8 ounces gnocchi (see notes)
  • 8 ounces gnocchi (see notes)
  • 8 ounces gnocchi (see notes)
  • 3.5 tablespoons cornstarch
  • 3.5 tablespoons cornstarch
  • 3.5 tablespoons cornstarch
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 2 cups chopped fresh spinach (do not use frozen)
  • 2 cups chopped fresh spinach (do not use frozen)
  • 2 cups chopped fresh spinach (do not use frozen)

Equipment

large soup pot2-cup measuring cup

Tips

  • If you plan on having leftovers, cook the gnocchi separately and add them to your bowls.
  • Instead of using gnocchi, you can add pasta (short shapes like macaroni, fusilli, and penne work best).
  • Add frozen peas and corn at the end of cooking.
  • Add some diced potatoes.
  • Use mild Italian sausage instead of the chicken.
  • Use leftover cooked chicken.
  • Soup will keep for 3-4 days in the fridge; gnocchi will get very soft if cooked in advance.