Chicken Gnocchi Soup

Submitted by Chef PotPie

"Comfort food at it's best! We love this soup. I always make a double batch and we eat it for days! Rotisserie chicken makes this quick."

 

• Ready In: 35mins
• Ingredients: 16
• Serves: 4

ingredients

• 3 tablespoons butter
• 2 tablespoons olive oil
• 3⁄4 cup onion, diced
• 1⁄2 cup carrot, diced
• 1⁄2 cup celery, diced
• 4 garlic cloves, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄3 cup plus 2 tablepoons flour
• 4 cups chicken broth
• 1 1⁄2 cups half-and-half
• 2 cups rotisserie chicken meat
• 1 lb gnocchi
• 3 cups Baby Spinach, roughly chopped
• 1 tablespoon fresh basil, chopped
• 1⁄3 cup parmesan cheese, grated

directions

1. In butter and oil, saute onion, carrot, celery and garlic until softened. Add salt and pepper and flour, cook 3 minutes. Add broth, 1 cup at a time, then half-and-half. Sir until smooth and thickened.
2. Add chicken and gnocchi and simmer until gnocchi floats, 4-5 minutes.
3. Adjust seasoning. Add spinach and basil and cook until spinach wilts.
4. Stir in parmesan cheese or pass at table, or both.

Reviews

[ForeverMama]

We loved this creamy flavorful soup! Both my hubby and daughter fell in love with it and they both commented how good it was. My daughter said it is one of the best soups I’ve made and she is not normally a soup fan. To save on some calories, I didn’t use the half-and-half, but rather used a bit of milk and half the flour. To replace the creaminess, used a combination of cream of chicken soup and chicken stock. YUM! Thanks so much, Chef PotPie, for sharing. Made it for FYC.