Chicken gnocchi soup

This is my version of chicken gnocchi soup but kind of like chicken and dumplings, but with gnocchi.


  1. 1 cup petite diced carrots
  2. 1 cup fine chopped onions
  3. 3/4 cup petite diced celery
  4. 4 large garlic cloves minced
  5. 1 packed cup chopped spinach
  6. 3 tbsp butter and a glug of evo
  7. 32 oz bold chicken stock
  8. 1 tbsp dried thyme
  9. Pre packaged gnocchi
  10. 2 cups chicken (I used about 1.75lbs boneless skinless chicken breast?


  1. I trim and boil the chicken breast for around 45 minutes and lightly pull and coarsely chop the chicken and set in the fridge

  2. Prep all the veggies and get your ingredients all together

  3. Melt butter and a glug of evo then add the carrots, onions and celery and a couple pichnes of salt, sauté for about 15 minutes

  4. Add the garlic and season with dried thyme and a pinch of salt, sauté for an additional 10 minutes

  5. Add the flour slowly and stir to combine to make a dry vegetable roux. Continue to lightly sauté until you cook the flour out, about 10 minutes.

  6. Add the chicken stock and season with salt and black pepper (go light, you can always add more) simmer uncovered for 15 minutes, then taste for seasoning

  7. Add the half and half, gnocchi and the chicken and cook for about 10 minutes, or until the gnocchi is cooked And soup is thickened.

  8. Add the spinach and continue to cook for a few minutes and remove from the heat and cover, let sit for about 15 minutes allowing the spinach to wilt.

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