Chicken Gnocchi Soup

Chicken Gnocchi Soup
  • 1/4 cup butter
  • 1/2 cup minced celery
  • 1 tablespoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 1 quart half-and-half
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon olive oil
  • 2 (14 ounce) cans chicken broth, or to taste
  • 1 cup diced cooked chicken breast
  • 1 cup finely shredded carrots
  • 1 cup chopped fresh spinach leaves
  • 1 (16 ounce) package potato gnocchi


  1. Melt butter in a large saucepan over medium heat. Add celery, onion powder, and garlic powder. Whisk in flour and stir until light golden brown, about 5 minutes.
  2. Whisk half-and-half into the flour mixture. Add salt, thyme, parsley, and nutmeg. Simmer, stirring until the mixture is well blended and smooth, 10 to 15 minutes. Whisk in chicken broth; stir in chicken breast and carrots. Bring soup to a boil.
  3. Cook gnocchi in the boiling soup until they float to the top, 2 to 4 minutes. Stir in spinach; cook until liquid is slightly reduced, about 6 minutes.

05/12/2018
Chicken Gnocchi Soup, recipe PT15M PT1H 5 455 calories

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