Gnocchi Soup with Chicken
This gnocchi soup with chicken and spinach is creamy, savory, hearty, comforting, and fast to make on the stove in under 30 minutes.
Servings 4 - 6
Calories 349kcal
Ingredients
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped
- 2 celery ribs chopped
- 2 carrots peeled and chopped
- 6 garlic cloves pressed or minced
- 2 tablespoons all-purpose flour
- 32 ounces chicken broth
- 1 14- ounce can evaporated milk
- 1 teaspoon dried thyme crushed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 16- ounce package gnocchi
- 2 cups cooked chicken shredded or chopped
- 2 cups fresh baby spinach
- ½ cup grated Parmesan cheese
Instructions
- Melt the butter with the olive oil in a large stockpot or Dutch oven over medium. Add the onion, celery, and carrots and cook for 5 minutes, stirring occasionally, until tender but not browned. Stir in the garlic and flour and cook for 1-2 minutes until the flour loses its raw taste.
- Whisk in the evaporated milk, dried thyme, garlic powder, onion powder, salt and pepper. Bring to a boil and reduce to medium and cook until thickened. Add the gnocchi, chicken, and spinach. Cook for 5-7 minutes or until the gnocchi are cooked, stirring occasionally. Serve topped with the Parmesan cheese.