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5 from 1 vote

Stovetop Chicken and Gnocchi Soup

Calories
Author Laura

Ingredients

  • 4 Tbsp butter
  • 1 cup diced carrots
  • ½ cup diced celery
  • ½ cup diced onion
  • 1 Tbsp minced garlic
  • ¼ cup flour
  • 2 cups chicken broth
  • 2 cups milk
  • ½ cup heavy cream
  • ½ Tbsp Italian seasoning
  • 1 tsp salt
  • pepper to taste
  • 8 oz to 16 oz mini gnocchi found in the pasta aisle *** see note
  • 1- 2 cups shredded or diced cooked chicken *** see note
  • 1 cup spinach roughly chopped

Instructions

  • In a stock pot, melt your butter and add in the carrots, celery, onion. Cook for about 5 minutes until the onion gets translucent and the vegetables start to get tender. And in the garlic and cook for 1 minute.
  • Add in the flour and stir together. Cook for about 1-2 minutes.
  • Slowly add in the chicken broth, while stirring. Do the same with the milk and heavy cream.
  • Bring to a boil, then reduce to a simmer. Cook for about 8-10 minutes until thickened.
  • Add in the Italian seasoning, salt, pepper, gnocchi, and chicken and cook for about 4 to 5 minutes, or until the gnocchi is cooked according to package directions.
  • Add in the chopped spinach and cook for another 2 minutes, until wilted.

Notes

I prefer the smaller amount of chicken and gnocchi, but the larger amount is the original amount the recipe called for and is how much is used in the photo.