Chicken Gnocchi Soup
This creamy, satisfying soup is so good on a chilly day. We've sped up the prep time by using a store-bought rotisserie chicken and gnocchi so you can have this on the table in under an hour. This recipe makes 5 servings.
PREP TIME: 20 minutes
COOK TIME: 30 minutes
1 1/4 cups yellow onion, chopped
1 carrot, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 ounces fresh spinach, washed, dried and roughly chopped
1 quart chicken stock
1 tablespoon olive oil
5 tablespoons butter
6 tablespoons all-purpose flour
1/2 teaspoon dried rosemary
1/2 tsp dried thyme
1/8 teaspoon nutmeg
2 1/2 cups cooked, shredded rotisserie chicken
1 16-ounce pack store-bought gnocchi
2 cups milk (more if needed)
1/3 cup heavy cream
Salt and freshly ground black pepper, to taste
Shredded Romano or parmesan cheese, for serving (optional)
Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot and celery; cook for 5-6 minutes. Add garlic and cook for two minutes more.
Add butter and flour to vegetable mixture. Stir and let cook for one minute. Gradually whisk in milk; once combined, let the mixture thicken for about 2-3 minutes. Add herbs, spices and stock. Reduce to a simmer, cover and let cook for 15 minutes.
After 15 minutes, add gnocchi, chicken and cream; let cook for another 7-8 minutes. Season with salt and pepper and garnish with cheese (if using) before serving.