Restaurant-Style Chicken and Gnocchi Soup recipe
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Ingredients
- 4 tablespoons butter 4 tablespoons olive oil 1 onion, finely chopped ½ cup celery, chopped 2 cloves garlic, finely chopped ¼ cup all-purpose flour 1 (32 ounce) carton chicken broth, or to taste, divided 1 (16 ounce) package gnocchi 2 skinless, boneless chicken breast halves, cubed 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 cup shredded carrots ½ teaspoon dried parsley flakes ½ teaspoon dried thyme 1 quart half-and-half salt and ground black pepper to taste
Nutrition Info
- 429.2 caloriescarbohydrate: 24.7 gcholesterol: 87.8 mgfat: 31.5 gfiber: 2.7 gprotein: 13.4 gsaturatedFat: 15.8 gservingSize: -sodium: 744 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Restaurant-Style Chicken and Gnocchi Soup
Directions
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Heat butter and olive oil in a saucepan over medium-high heat. Saute onion, celery, and garlic until onion is translucent, about 5 minutes. Whisk in flour and stir until the mixture becomes thick and light golden brown, about 2 minutes. Remove from heat.
Bring 2 cups chicken broth to a boil in a pot. Cook gnocchi in the boiling broth until they float to the top, 2 to 4 minutes. Transfer gnocchi to a plate and reserve the broth in the pot. Place chicken in the broth and return it to a boil. Cook until chicken is no longer pink inside, about 7 minutes. Transfer chicken to a plate.
Stir spinach, carrots, parsley, and thyme into the saucepan with the flour mixture and place over medium heat. Stir in half-and-half and bring to a boil. Cook until starting to thicken, about 3 minutes. Add 2 cups chicken broth. Bring back to a boil and simmer until soup is thick and smooth, 10 to 15 minutes.
Stir gnocchi and chicken into the soup and season with salt and pepper.