Creamy Chicken Gnocchi Soup
TOTAL TIME: Prep: 25 min. Cook: 15 min.
YIELD: 8 servings (2 quarts).
I tasted a similar soup at Olive Garden and wanted to see if I could re-create it myself at home. Here's the delicious result! It's wonderful on a chilly evening. —Jaclynn Robinson, Shingletown, California
Ingredients
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1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
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1/3 cup butter, divided
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1 small onion, chopped
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1 medium carrot, shredded
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1 celery rib, chopped
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2 garlic cloves, minced
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1/3 cup all-purpose flour
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3-1/2 cups 2% milk
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1-1/2 cups heavy whipping cream
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1 tablespoon reduced-sodium chicken bouillon granules
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1/4 teaspoon coarsely ground pepper
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1 package (16 ounces) potato gnocchi
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1/2 cup chopped fresh spinach
Directions
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1.
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.
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2.
Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes.
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3.
Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.
Nutrition Facts
1 cup: 482 calories, 28g fat (17g saturated fat), 125mg cholesterol, 527mg sodium, 36g carbohydrate (10g sugars, 2g fiber), 21g protein.
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