Description
A hearty and delicious creamy chicken gnocchi soup infused with fresh vegetables and Italian herbs.
Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 1 ½ pounds boneless, skinless chicken breast (diced)
- 1 ½ teaspoons kosher salt (divided)
- 2 tablespoons unsalted butter
- 3 medium carrots (scrubbed or peeled and 1/4-inch diced)
- 2 stalks celery (halved lengthwise and cut 1/2-inch thick)
- 1 small yellow onion (finely chopped)
- 2 (12-ounce) cans low-fat evaporated milk (divided)
- 2 tablespoons cornstarch
- 2 teaspoons Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning (optional)
- 1/4 teaspoon celery salt
- 1/4 teaspoon ground black pepper (plus additional cracked black pepper for serving)
- 3 cloves garlic (minced (about 1 tablespoon))
- 4 cups low sodium chicken broth (plus additional to thin the soup if needed)
- 2 pounds potato gnocchi (2 packages; about 4 cups)
- 4 ounces fresh baby spinach (roughly torn or chopped (about 4 big handfuls))
- Grated parmesan cheese
- Chopped fresh parsley
Instructions
- In a Dutch oven or similar large, sturdy pot, heat the olive oil over medium-high.
- Add the chicken and 1/2 teaspoon salt. Sauté until the chicken is golden brown and cooked through, about 4 minutes. Remove to a plate and set aside.
- Reduce the heat to medium and add the butter. As soon as it is melted, add the carrots, celery, and onion. Sauté until the onion is softened, about 5 minutes, adjusting the heat as needed so that it turns translucent but does not brown.
- Meanwhile, splash a few tablespoons of evaporated milk into a mixing bowl or large measuring cup. Add the cornstarch and whisk to combine.
- To the pot with the veggies, stir in the Italian seasoning, thyme, celery salt, pepper, and garlic. Let cook 30 seconds, until the garlic is fragrant.
- Add the cornstarch slurry, remaining evaporated milk, and chicken broth. Reduce heat, partially cover the pot, and let simmer for 10 minutes to thicken.
- Stir in the gnocchi. Continue to simmer with the pot partially covered, until the gnocchi is tender and cooked through, about 8 to 10 minutes more.
- Remove the pot from the heat. Stir in chicken.
- Then, stir in the spinach a few handfuls at a time until it wilts.
- Taste and season with additional salt and pepper as desired (the amount of salt you need will vary based on how salty your chicken broth is).
- If the soup is thicker than you would like, stir additional chicken broth or water as needed to reach your desired consistency.
- Serve hot with a sprinkle of Parmesan, parsley, and a few cracks of black pepper.
Notes
- This soup can be made ahead of time and reheated quickly.
- Adjust the thickness of the soup by adding more broth to your preference.
- Feel free to add other vegetables like peas or corn for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 425
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg