Creamy chicken and gnocchi soup

A hearty fall and winter delicacy, this soup fills up your tummy while warming your soul!


2 medium finely-chopped onions

2 large diced carrots

3 diced celery stalks

1 tbsp olive oil

3 cloves garlic

4 cups chicken broth

1 tsp dried rosemary

1 tsp dried thyme

pinch of nutmeg

pinch of paprika

salt and black pepper

3 cups shredded chicken

2 lb potato gnocchi

5 tbsp butter

6 tbsp flour

2 cups milk

1/3 cup heavy cream

2 handfuls baby spinach


Sautee the onions, carrots, and celery for about 8 minutes, until they get a little color. Add the spices and herbs and garlic and cook for a minute.

Add the broth and the gnocchi and cook until soft.

In a skilled, melt the butter and add the flour. Cook until it smells like bread. Whisk in the cold milk. Pour into the rest of the soup. Add the cream and adjust thickness with more milk as needed. 

Fold in chopped baby spinach and season with salt and black pepper. Serve!

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