Chicken Gnocchi Soup

This is one of my absolute favorite go to soup recipes! It is simple to make and yummy every time!

3 tbls. Butter

2 tbls. Olive Oil

1 Small yellow onion - diced

1/2 cup carrots -diced ( To save on time, I dice up match stick carrots)

2 garlic cloves - minced

1/3 cup All Purpose flour

4 cups Chicken Stock

2 cups Rotisserie Chicken- pulled

1 1/2 cups Half & Half

1 lb Potato Gnocchi (cooked according to package directions)

3 cups baby spinach - stems removed

Coarse salt and fresh black pepper

- In a large soup pot or Dutch oven heat oil and butter together over medium heat. - Add onions, carrots and garlic. Season with salt and pepper. Cook about 10 minutes or until veggies are tender on medium-low heat, stirring often. - Sprinkle flour into pot, stir into veggies. Cook together about 3 minutes, stirring often.

- Stir in chicken stock one cup at a time. - Stir in half & half. - Continue to cook for about 10 minutes, stirring often. Soup will thicken. - Stir in spinach. - Cook for about 3-4 more minutes. - Serve with some crusty bread!


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