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Chicken Gnocchi Soup
Servings:
10
Prep Time:
15
minutes
mins
Cook Time:
35
minutes
mins
Total Time:
50
minutes
mins
extra creamy chicken gnocchi soup recipe
Ingredients
64
oz
chicken stock
3
cups
rotisserie chicken
shredded
16
oz
potato gnocchi
5
oz
fresh spinach
1
cup
diced celery
1
cup
diced carrots
1
cup
whole milk or heavy cream
1/4
cup
sundried tomatoes
diced
1
zucchini
quartered and sliced
1
yellow onion diced
4
tbsp
butter divided
save 2 tbsp for making your roux.
3
cloves
garlic minced
2
tbsp
flour
1
tbsp
fresh thyme
1
tsp
paprika
smoked or regular
1
tsp
salt
1
tsp
black pepper
1/2
tsp
red pepper flakes
parmesan cheese
for serving
fresh basil
for serving
bread
for serving
Instructions
Melt 2 tbsp of butter in a large pot over medium heat.
Add the onion, carrot, and celery to the pot, and saute for several minutes.
Add the minced garlic, fresh thyme, paprika, salt, pepper, and sundried tomatoes to the pot. Mix well and saute for 5 minutes.
Add the remaining 2 tbsp of butter and melt.
Add 2 tbsp of flour and mix. Allow to simmer for 1-2 minutes.
Add in the chicken stock.
Add in the shredded chicken and zucchini. Continue to cook on medium-high heat until the soup begins to simmer. Around 5 minutes.
Add the whole milk (or heavy cream), spinach and potato gnocchi. Continue to simmer on low heat until the gnocchi is tender. 5-7 minutes.
Serve with parmesan, fresh basil, and bread.
Nutrition
Calories:
707
kcal
,
Carbohydrates:
50
g
,
Protein:
47
g
,
Fat:
36
g
,
Saturated Fat:
18
g
,
Polyunsaturated Fat:
2
g
,
Monounsaturated Fat:
7
g
,
Trans Fat:
0.3
g
,
Cholesterol:
188
mg
,
Sodium:
1616
mg
,
Potassium:
902
mg
,
Fiber:
5
g
,
Sugar:
11
g
,
Vitamin A:
7057
IU
,
Vitamin C:
21
mg
,
Calcium:
115
mg
,
Iron:
5
mg