Thick and Creamy Italian Gnocchi Chicken Soup
Nothing beats a hearty bowl of chicken and dumplings – with an Italian twist!
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
  • 2 boneless skinless chicken breasts
  • 1/2cup diced carrot
  • 1/2cup diced onion
  • 1/2cup diced celery
  • 2 garlic clovesminced
  • 4tablespoons butter
  • 1/4cup all purpose flour
  • 4cups chicken stock
  • 1 1/4cups half and half
  • 1cup fresh spinachchopped
  • 10ounces gnocchicooked and cooled
  • 1tsp chopped fresh thyme
  • Salt and Pepperto taste
  1. In a medium pot, bring water to a boil. Place the chicken breasts in the water and boil for 20 minutes, or until they are cooked thoroughly. Remove and let cool. Discard the water. Once they are cool enough handle, shred into small pieces with your hands and set aside.
  2. In a large, heavy pot over medium heat, melt the butter. Add the onion, celery, carrot, and garlic until slightly softened, about 5 minutes.
  3. With a wire whisk, stir the flour into vegetable mixture, adding a little at a time. Cook and stir constantly until the flour is mixed thoroughly and develops a fragrant, slightly nutty aroma, about 3-5 minutes.
  4. Immediately pour in the stock, stirring thoroughly. Cook and stir for 10 minutes at a light simmer. Slowly pour in the half and half and simmer for another 10 minutes.
  5. Add the chicken, spinach, and gnocchi and simmer for another 10 minutes, or until the soup has thickened. Remove from heat.
  6. Season with thyme, salt, and pepper. Serve hot!