Creamy Chicken Gnocchi Soup

Name: Creamy Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 2 tbsp butter; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 3 tbsp flour; 5 cups chicken broth; 1 cup half-and-half; 1 lb shelf-stable potato gnocchi; 3 cups cooked shredded chicken (a rotisserie chicken works); 2 big handfuls baby spinach; 1 tsp dried thyme; salt and pepper to taste

Soft potato gnocchi, shredded chicken, carrots and spinach in a creamy broth. It's a 35-minute dinner because the gnocchi cook right in the pot.

Prep10 min

Cook25 min

Total35 min

Serves6

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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8-inch chef's knifeFor all the chopping

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Meat shredding clawsFor pulling pork and chicken

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Ingredients

2 tbsp butter

1 onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

3 tbsp flour

5 cups chicken broth

1 cup half-and-half

1 lb shelf-stable potato gnocchi

3 cups cooked shredded chicken (a rotisserie chicken works)

2 big handfuls baby spinach

1 tsp dried thyme; salt and pepper to taste

Steps

Melt the butter in a large pot over medium heat. Cook the onion, carrot and celery until soft, about 7 minutes. Add the garlic for 1 minute.

Sprinkle in the flour and stir for 1 minute so it coats the vegetables.

Slowly pour in the broth while stirring, then add the thyme. Bring to a simmer and cook 5 minutes until slightly thickened.

Add the gnocchi and cook 3 to 4 minutes, until they float.

Stir in the half-and-half, chicken and spinach. Heat through until the spinach wilts. Season with salt and pepper.

TipThe gnocchi soak up broth as it sits. Add a splash of broth when reheating.