Chicken Gnocchi Soup Copycat (Print Version)
Creamy chicken gnocchi with spinach and veggies.
# Ingredients:
→ Main Ingredients
01 -
6 ounces cooked chicken breast, shredded
02 -
½ tablespoon olive oil
03 -
1 tablespoon butter
04 -
⅛ cup all-purpose flour
05 -
½ small onion, chopped
06 -
1 garlic clove, minced
07 -
2 cups chicken broth
08 -
½ cup milk
09 -
1 small carrot, shredded
10 -
¼ teaspoon dried chives
11 -
¼ teaspoon oregano
12 -
Salt and pepper to taste
13 -
8 ounces frozen mini potato gnocchi (half package)
14 -
A handful of fresh spinach
# Steps:
01 -
In a medium pan or Dutch oven, melt the butter and olive oil together over medium heat.
02 -
Add the onions, carrots, and garlic to the pot. Cook until the onions become translucent, stirring occasionally.
03 -
Whisk in the flour and let it cook for about a minute, ensuring it is well combined with the butter and oil mixture.
04 -
Slowly stir in the chicken broth, ensuring there are no lumps from the flour. Allow the mixture to simmer until it starts to thicken up.
05 -
Add the milk to the vegetable and chicken broth mixture in the pot. Increase the heat and bring it to a boil.
06 -
Stir in the seasonings, including dried chives and oregano, and let it simmer.
07 -
Meanwhile, in a separate pan, cook the gnocchi according to the package directions. Drain.
08 -
Add the cooked gnocchi, spinach, and chicken to the pot. Continue simmering until everything is heated through and the soup has thickened to your desired consistency.
09 -
Give the soup a taste and adjust the seasonings if needed.
10 -
Serve the soup hot and enjoy its delicious flavors.
# Notes and Tips:
01 -
To thicken the soup, mix 1 tablespoon of cornstarch with ½ tablespoon of cold water and stir the mixture into the soup.
02 -
To thin the soup, add some of the gnocchi cooking water.
03 -
Customize this recipe with additional vegetables like celery or peas.
04 -
Experiment with different herbs and spices to suit your preferences.