Go Back
–+ servings

Chicken Gnocchi Soup

Handsome man wearing glasses and a blue polka dot shirt with a Williams Sonoma apron at a cozy kitchen counter.Jonathan Porter
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6
Calories 535 kcal

Ingredients
  

  • 1 1/2 tablespoons olive oil
  • 1 small yellow onion diced
  • 2 celery ribs diced
  • 1 cup carrots shredded
  • 1 tablespoon minced garlic
  • 2 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts cooked and diced or shredded
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 16 ounces potato gnocchi
  • 1 1/2 cups heavy cream
  • 2 cups fresh spinach roughly chopped
  • 1/2 cup sour cream
  • Grated Parmesan cheese for garnish (optional)
  • Crusty bread for serving (optional)

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add diced onion, celery, carrots, and minced garlic. Sauté for 3-6 minutes until soft. Stir in flour and cook for another minute to eliminate raw flour taste.
  • Pour in the chicken broth and add the chicken, dried thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes.
  • Add the potato gnocchi to the pot and simmer for 3-5 minutes until they float to the top. Stir in the cream and chopped spinach; cook for another 1-2 minutes until the spinach wilts.
  • Remove from the heat and mix in the sour cream. Taste and adjust the seasoning before serving. Garnish with Parmesan and serve with crusty bread for dipping, if desired.

Nutrition

Calories: 535kcalCarbohydrates: 38gProtein: 25gFat: 32gSaturated Fat: 17gSodium: 438mgFiber: 3g
Keyword Crock-Pot Chicken Gnocchi Soup
Tried this recipe?Let us know how it was!