Chicken Gnocchi Soup
Servings 6 servings
- 2 tablespoons salted butter
- 1 cup diced yellow onion about 1/2 of a large onion
- 2 whole carrots peeled and diced
- 2 cloves garlic minced
- 1/3 cup all purpose flour
- 2 cups chicken stock
- 1 tablespoon chicken bouillon paste such as better than bouillon
- 3 cups whole milk or 2%
- salt & pepper to taste
- 12 oz shredded rotisserie chicken bones and skin removed
- 16 oz gnocchi
- 1 cup heavy cream
- 2 cups fresh spinach chopped
Place large dutch oven over medium heat. Add butter and sautee onion and carrot 4-5 minutes or until onion starts to turn translucent and softens. Add in garlic and cook another 1 minute until fragrant.
Sprinkle flour over the veggies and stir in and cook 1 minute. Whisk in chicken stock, bouillon paste, milk and salt & pepper. Reduce heat to low. Once you add the milk, you don't want to boil the soup.
Stir in shredded chicken and cook on low until carrots are tender, 10 minutes. Add in gnocchi and cook another 3 minutes or until they are cooked. Right before serving, stir in heavy cream and chopped spinach. Taste and adjust seasonings as needed (will most likely need salt). Divide into bowls and serve.
Calories: 433kcal | Carbohydrates: 45g | Protein: 12g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 477mg | Potassium: 413mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1884IU | Vitamin C: 6mg | Calcium: 214mg | Iron: 4mg