Easy Chicken Gnocchi Soup
This is everything you want in a bowl of soup. One of the coziest winter soups ever. Easy to make and packed with flavor!
Equipment
- 1 medium/large pot
- small whisk or fork
- knife
- cutting board
- (optional) food processor
- Measuring Cups
- measuring spoons
Ingredients
- 1/2 large onion (chopped)
- 1 carrot (peeled and chopped)
- 2 tsp minced garlic
- 1-2 sticks celery (chopped)
- 1/2 stick butter
- 1-2 Tbsp olive oil or coconut oil
- 5-6 cups chicken broth (low sodium or homemade)
- 2 cups whole milk or half and half
- 2 cups cooked chicken Rotisserie chicken works well for this!
- 1/3 cup all-purpose flour (unbleached)
- 1 package potato gnocchi
- 1 handful spinach (chopped)
Instructions
- Chop vegetables or throw in a food processor and chop.
- Heat pot on medium/high heat and add butter and oil.
- Add in onions, carrots, celery to pot and sauté until the onions are translucent. Stirring occasionally.
- Add in minced garlic and cook for 2-3 minutes making sure not to burn the garlic.
- Add in 1/3 cup (or little less) of flour to the vegetables. Stir with whisk or fork to prevent clumps. Cook the flour long enough to absorb the liquid and remove raw flour taste. About 3-5 minutes. *Note: the more flour you add the thicker the soup will be. I find a scant 1/3 cup of flour is the perfect soup consistency.
- Season with favorite seasoning I love using a Greek seasoning mix. Measure with your heart.
- Slowly add in chicken broth and stir with fork or whisk as you do to prevent clumping from flour.
- Add in cooked chicken, potato gnocchi, and spinach. Boil gently for a few minutes until gnocchi is cooked through.
- Reduce heat and add in milk. Stir well. Let simmer.
- Serve with your favorite bread and enjoy!