Chicken Gnocchi Soup

It’s Saturday! Finally it’s the weekend and its time to “sleep in”! Well the parent’s version of “sleeping in”…which is basically an extra 30 minutes laying in bed from your usual wake up time or simply not having to jump out of bed and rush to get yourself and the kids ready to start the day. Anyway, this week was a chilly one! Most of the week was gloomy and cloudy, some icy rain and very cold winds. Towards the end of the week I ended up making chicken gnocchi soup for the family to warm us up and it was absolutely the perfect comfort food. This soup is so creamy and hearty! Not to mention it’s filled with veggies that melt in your mouth along with tender chicken and potato gnocchi. With 3 main parts to follow, it is such an easy soup to make that will leave you with a creamy pot of comfort!

Chicken Gnocchi Soup
Yields: 8 Servings Prep Time: 10 min. Cook Time: 25 min.

3 Tbsp. Butter
1 Tbsp. Olive Oil
1/2 cup Onion (Diced)
1/2 cup Celery (Sliced)
1 cup Carrots (Shredded)
1 1/2 cups Spinach (Fresh)
1 Garlic Clove (Minced)
1/4 cup All-Purpose Flour
28 oz Chicken Broth (approx. 2 cans)
16 oz Half and Half
2 cups Cooked Chicken (Diced) (1 chicken breast)
16 oz Potato Gnocchi (1 Pkg)
1 tsp. Thyme
Salt and Pepper (to taste)

Part 1

On medium-low heat add the olive oil and butter. As soon as you see the butter melt add the onions and celery and saute. Once the onion and celery start to become a bit tender add your minced garlic.

*Remember, you’re not trying to brown it! If it’s browning up, turn down the heat.

tip: if you want your veggies to be tender make sure they are thinly sliced!

When the first set of vegetables have become tender, add your flour and quickly mix. You are making a roux and really need to cook out the flour taste. It should take a couple of seconds to form with a light brown color.

Part 2

Turn up the heat to medium-high heat.

Slowly pour your chicken broth as you whisk in with the roux.
While continuing whisking, pour in the half and half and simmer until it thickens, about 5 to 8 minutes.

Part 3

This next step is probably the easiest part of the soup!

Once the broth has thicken, add your thyme, diced chicken, potato gnocchi, shredded carrots and spinach and simmer for about 3-4 minutes.

tip: If you do not have diced cooked chicken, shredded or diced rotisserie chicken works fine, just make sure you do not use the skin.

At this point you can add salt and pepper to your taste.

*Unless you used unsalted butter and low sodium chicken broth, make sure you taste your soup before you salt or it can end up being a little too salty.