Chicken Gnocchi Soup Recipe
Hearty chicken gnocchi soup is filled with veggies and on the table in only 30 minutes. It's a favorite copycat recipe!
Servings: 12 servings
Ingredients
- 3-4 chicken breasts cooked and chunked
- 2 large carrots peeled and grated
- 1-2 cups broccoli chunks
- 6 teaspoons minced garlic
- 2-3 tablespoons olive oil
- 7 cups water
- 8 chicken bullion cubes
- 1 (16-ounce) package potato gnocchi
- 1 cup spinach chopped
- 4 cups half and half
- 1 tablespoon thyme
- ⅛ teaspoon nutmeg
- 1 tablespoon sugar
- 2 tablespoons butter
- ¼ cup cold water
- 5 tablespoons cornstarch
- salt and pepper to taste
Instructions
- Warm olive oil in a large pot, over medium heat.
- When the oil is hot, cook carrots, broccoli, and garlic, stirring for about 5-8 minutes.
- When your veggies are done cooking, pour the 7 cups of hot water into the pot and add 8 chicken bullion cubes. Stir thoroughly.
- Add the chopped chicken and bring to a boil.
- Add gnocchi to the soup and let it come to a boil again, allowing the gnocchi to cook for about 3-4 minutes. The gnocchi will be cooked through when they float to the top.
- Chop and toss 1 cup of spinach into the pot.
- Pour in half and half, dried thyme, nutmeg, sugar, and butter. Stir and let it come to a boil.
- In a small bowl combine cold water and cornstarch. Mix well and pour into the soup.
- Stir as you let it come to a boil. Soup will thicken as it reaches a boil.
- Season with salt and pepper.
Video
Nutrition
Calories: 239kcal | Carbohydrates: 9g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 770mg | Potassium: 383mg | Sugar: 2g | Vitamin A: 2630IU | Vitamin C: 4.2mg | Calcium: 108mg | Iron: 0.5mg