Creamy Chicken Gnocchi Soup
Chicken Gnocchi Soup is a super creamy recipe filled with the most delicious little potato gnocchi. This is such an easy soup recipe to make all season long!
The best part of this soup is the smooth, creamy base. Or maybe it’s the bites when a soft, pillowy gnocchi lands on your spoon.
RECIPE INGREDIENTS
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
16 ounces potato gnocchi
1/3 cup butter, divided
1 small onion, chopped
1 medium carrot, shredded
1 celery rib, chopped
2 garlic cloves, minced
1 cup heavy whipping cream
1 tablespoon reduced-sodium chicken bouillon
1/3 cup all-purpose flour
3-1/2 cups 2% milk
1/4 teaspoon coarsely ground pepper
1/2 cup chopped fresh spinach
DIRECTIONS ON HOW TO MAKE CREAMY CHICKEN GNOCCHI SOUP
In a Dutch oven, heat 2 tablespoons butter and add cubed chicken. Fry chicken until browned. Remove and keep warm.
In the same pan, stir in the onion, carrot, celery and garlic in remaining butter until tender.
Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes.
Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.
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Ingredients
1 pound boneless skinless chicken breasts
16 ounces potato gnocchi
1/3 cup butter, divided
1 small onion, chopped
1 medium carrot, shredded
1 celery rib, chopped
2 garlic cloves, minced
1 cup heavy whipping cream
1 tablespoon reduced-sodium chicken bouillon
1/3 cup all-purpose flour
3-1/2 cups 2% milk
1/4 teaspoon coarsely ground pepper
1/2 cup chopped fresh spinach
Instructions
- In a Dutch oven, heat 2 tablespoons butter and add cubed chicken. Fry chicken until browned. Remove and keep warm.
- In the same pan, stir in the onion, carrot, celery and garlic in remaining butter until tender.
- Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes.p
- Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.
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Ingredients
1 pound boneless skinless chicken breasts
16 ounces potato gnocchi
1/3 cup butter, divided
1 small onion, chopped
1 medium carrot, shredded
1 celery rib, chopped
2 garlic cloves, minced
1 cup heavy whipping cream
1 tablespoon reduced-sodium chicken bouillon
1/3 cup all-purpose flour
3-1/2 cups 2% milk
1/4 teaspoon coarsely ground pepper
1/2 cup chopped fresh spinach
Instructions
- In a Dutch oven, heat 2 tablespoons butter and add cubed chicken. Fry chicken until browned. Remove and keep warm.
- In the same pan, stir in the onion, carrot, celery and garlic in remaining butter until tender.
- Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes.p
- Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.