Creamy Chicken Gnocchi Soup Recipe

Creamy Chicken Gnocchi Soup Recipe photo by Taste of Home

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Warm up on a snowy eve by enjoying a bowl of this chicken and pasta soup. It's quick to fix and loved by all who try it. —Jaclynn Robinson, Shingletown, California

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Creamy Chicken Gnocchi Soup Recipe

Prep: 25 min. Cook: 15 min.

Yield: 8 Servings

25 15 40

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1/3 cup butter, divided
1 small onion, chopped
1 medium carrot, shredded
1 celery rib, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
3-1/2 cups 2% milk
1-1/2 cups heavy whipping cream
1 tablespoon reduced-sodium chicken bouillon granules
1/4 teaspoon coarsely ground pepper
1 package (16 ounces) potato gnocchi
1/2 cup chopped fresh spinach

Directions

In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender.
Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.
Add the gnocchi and spinach; cook for 3-4 minutes or until spinach is wilted. Add the chicken. Cover and simmer for 10 minutes or until heated through (do not boil). Yield: 8 servings (2 quarts).

Editor's Note: Look for potato gnocchi in the pasta or frozen foods section.

Nutritional Facts 1 cup equals 482 calories, 28 g fat (17 g saturated fat), 125 mg cholesterol, 527 mg sodium, 36 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Creamy Chicken Gnocchi Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p91