Tender bites of vegetables, chicken, and gnocchi are all encompassed in a light and creamy broth.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Course, Soup
Cuisine: American
Keyword: gnocchi, soup, spinach
Servings: 8servings
Author: Sam
Ingredients
1tablespoonolive oil
1/2cuponiondiced
3/4 -1cupcarrotsdiced small
1/2teaspoondried thyme
2clovesgarlicfinely minced
1/4cupall-purpose flour
1cupsfat-free half and half
4-6cupslow-sodium chicken brothsee note
16-ouncepackage gnocchi
1-2cupscooked chicken breastsdiced or shredded
1cupfresh spinachwashed and coarsely chopped
Salt and pepper to taste
Instructions
In a 4-5 quart pot over medium heat, heat the olive oil. Add the chopped onion, carrots and thyme and cook, stirring often, until the onions and the carrots are tender, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Whisk in the flour and cook until lightly browned about 1-2 minutes. Slowly whisk in the half and half and 4 cups chicken broth. Stir often while bringing to a boil. Reduce heat to medium-low and simmer for about 5 minutes, or until the soup is beginning to thicken.
Stir in the gnocchi and simmer for 3-4 minutes. (The gnocchi might absorb a lot of the liquid, add additional chicken broth if needed to reach desired consistency). Stir in the chicken and spinach and cook until heated through about 2-3 minutes. Season with salt and pepper as desired.
Notes
If you don’t keep half and half on hand, you can sub in milk.I have yet to find a 16-ounce package of gnocchi, the last one I bought was 17.5 ounces and I used the entire thing.I’ve found that the amount of chicken broth changes depending on the type of gnocchi you use, the amount of other the ingredients, and personal preference. So I usually start with 4 cups of chicken broth and add more later if needed.Adapted from this recipe: I omitted the milk, reduced the half and half and increased the chicken broth.