Category: Soups
Yields:
5 Servings
Difficulty: Medium
Prep Time: 45 Mins
Total Time:
45 Mins
This creamy gnocchi soup is now on my favorites list; it is that good! Better than Olive Garden and I can’t wait for you to try it!
Ingredients
Adjust Servings
Instructions
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Cooking Your Chicken
- Place chicken breasts in a pot. Add enough water to cover the chicken breasts by 2". Bring to a boil and cook for 10 minute for until juices run clear and the chicken shows no pink. When finished cooking, keep your broth! It will be used in Step 2. After chicken has cooled a bit, shred it using 2 forks and set aside. Cook the Veggies
- Heat olive oil in a large pan over medium heat. Add the diced carrots, celery and onion and saute until onions are translucent and vegetables are starting to soften. Once veggies have started to soften (about 6-8 minutes) add diced garlic and saute for an additional 1-2 minutes. Pour in chicken broth, season with salt (2 healthy pinches of Kosher salt) and pepper to taste. Add in shredded chicken. Gravy
- Melt 5 tablespoons of butter into large pot over medium heat. Add flour, stirring constantly, cooking until flour just starts to brown. While whisking, pour in milk, continuing to stir ensuring there are no lumps. Season with 1 teaspoon salt and 1 teaspoon pepper. After mixture starts to thicken and lightly boils, add in heavy whipping cream. Remove from heat. Putting it All Together
- Pour the gravy mixture in with the veggies, broth and chicken. Add gnocchi's and cook for the amount of time stated on the package. Add your spinach, stir it into the soup. Ladle into a soup bowl and serve with a garnish of Parmesan Cheese. Yum!
Notes
You can make this completely ahead to serve later - reheats well.