Chicken and Gnocchi Soup
Yield: 6
Jess Bentley
@SliceofJess
00:05
Prep
00:25
Cook
00:30
Total Time
Ingredients & Directions
Directions
Chicken and Gnocchi Soup
4 tablespoons
butter
1
yellow onion, thinly sliced
3 large
carrots, diced small
2
stalks of celery, diced small
4
garlic cloves, minced
1 tablespoon
tomato paste
1/4 cup
all purpose flour
4 - 5 cups
chicken stock, depending on consistency preference
1/4 teaspoon
dried thyme
1 teaspoon
English mustard powder
1
dried bay leaf
2
2 cups
half-n-half
1 cup
fresh spinach
12 oz
gnocchi
4 oz
sharp cheddar cheese, shredded
salt and pepper, to taste
chopped chives, optional for garnish
grated parmesan cheese, optional for garnish
- Melt the butter in a large Dutch oven over medium heat.
- Add the sliced onions, carrots, and celery, and sauté until softened, about 5 minutes.
- Then add the garlic and continue to sauté for an additional minute, or until fragrant.
- Add the tomato paste and flour to the pot.
- Stir to combine and continue to cook for about 2 minutes.
- While continually stirring, add the chicken broth, thyme, dry English mustard, bay leaf, and chicken breast chunks. Bring to a gentle boil and simmer until the chicken is fully cooked, about 10 - 12 minutes.
- Use an instant read thermometer to test and make sure the chicken has reached 165°F.
- Add the half-and-half and bring back to a low simmer.
- Next add the spinach, gnocchi, and simmer the amount of time that is listed on the packaged directions.
- Taste, and season with salt and pepper to your preference. Serve immediately with cheddar, chives, and parmesan as a garnish.
Recipe Notes from Jess:
- Chicken tenders cut into chunks will cook around the same amount of time in the broth as chicken breast chunks. Chunks of boneless, skinless thighs will take slightly longer.
- She likes to serve hers with a crust ciabatta bread, garlic bread or club crackers.
- Leftovers should be kept in a sealed container, refrigerated and consumed within the next 2 days.
- Check out Jess' blog post for this recipe and other delicious options!
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Chicken and Gnocchi Soup
Jess Bentley
@SliceofJess
Yield: 6
00:05
Prep
00:25
Cook
00:30 Total Time
Ingredients
Directions
Chicken and Gnocchi Soup
4 tablespoons
butter
1
yellow onion, thinly sliced
3 large
carrots, diced small
2
stalks of celery, diced small
4
garlic cloves, minced
1 tablespoon
tomato paste
1/4 cup
all purpose flour
4 - 5 cups
chicken stock, depending on consistency preference
1/4 teaspoon
dried thyme
1 teaspoon
English mustard powder
1
dried bay leaf
2
2 cups
half-n-half
1 cup
fresh spinach
12 oz
gnocchi
4 oz
sharp cheddar cheese, shredded
salt and pepper, to taste
chopped chives, optional for garnish
grated parmesan cheese, optional for garnish
- Melt the butter in a large Dutch oven over medium heat.
- Add the sliced onions, carrots, and celery, and sauté until softened, about 5 minutes.
- Then add the garlic and continue to sauté for an additional minute, or until fragrant.
- Add the tomato paste and flour to the pot.
- Stir to combine and continue to cook for about 2 minutes.
- While continually stirring, add the chicken broth, thyme, dry English mustard, bay leaf, and chicken breast chunks. Bring to a gentle boil and simmer until the chicken is fully cooked, about 10 - 12 minutes.
- Use an instant read thermometer to test and make sure the chicken has reached 165°F.
- Add the half-and-half and bring back to a low simmer.
- Next add the spinach, gnocchi, and simmer the amount of time that is listed on the packaged directions.
- Taste, and season with salt and pepper to your preference. Serve immediately with cheddar, chives, and parmesan as a garnish.
- Chicken tenders cut into chunks will cook around the same amount of time in the broth as chicken breast chunks. Chunks of boneless, skinless thighs will take slightly longer.
- She likes to serve hers with a crust ciabatta bread, garlic bread or club crackers.
- Leftovers should be kept in a sealed container, refrigerated and consumed within the next 2 days.
- Check out Jess' blog post for this recipe and other delicious options!
