Chicken Gnocchi Soup
This Chicken Gnocchi Soup is cozy, deliciously thick and creamy, loaded with chicken, potato gnocchi, carrots, celery, onion, and spinach, and surprisingly healthy.
Servings: 6
Ingredients
- 1½ lb chicken, diced
- 1 Tbsp extra virgin olive oil
- 1½ tsp sea salt, divided
- 1½ tsp Italian seasoning, divided
- 3 medium carrots, sliced or diced
- 3 celery stalks, sliced or diced
- 3 garlic cloves, minced
- 1 small yellow onion, diced
- ¼ c all purpose flour
- 2 Tbsp vegan butter or low-fat butter
- 4 c low sodium chicken broth
- 1½ c 2% or plant based milk (we prefer cashew milk)
- 1 12oz can reduced fat evaporated milk
- ½ tsp dried thyme
- ½ tsp poultry seasoning
- ½ tsp cracked black pepper
- 32 oz potato gnocchi (we recommend homemade potato gnocchi)
- 3 c fresh spinach, coarsely chopped
Instructions
- Prepare the ingredients. Peel and slice the carrots. Wash and slice the celery. Dice the onion. Mince the garlic. Add the prepared vegetables to a bowl and set aside. Cube the chicken.
- Heat 1 Tbsp of olive oil in a large dutch oven or stock pot over medium-high heat. Add the chicken and season with ½ tsp of salt and ½ tsp of Italian seasoning. cook until lightly browned, about 5 to 6 minutes. Remove the chicken from the dutch oven and transfer to a bowl. Cover and set aside.
- Reserve ¼ cup of milk and combine it with the flour to make a slurry. Melt the butter in the dutch oven over medium-high heat. Add the carrots, celery, garlic, and onion. Saute for 3 to 4 minutes.
- Reduce heat to medium heat. Add the slurry, chicken broth, cashew milk, and evaporated milk. Season with remaining salt and Italian seasoning, thyme, poultry seasoning, and black pepper. Stir to combine. Simmer the soup uncovered for 10 minutes, stirring regularly to prevent burning.
- Stir in the gnocchi and simmer uncovered for 5 to 6 minutes, or until the gnocchi are cooked. Remove from heat. Stir in the spinach and chicken. Serve and garnish with Parmesan cheese, if desired. Enjoy!