Whether served as a side or as an entire meal, soup is a staple in my family’s household. There is nothing better than a warm soup on a chilly day, especially when it is a family favorite.
A favorite soup recipe of ours has always been chicken and gnocchi soup. Creamy, rich and full of flavor, this soup can be enjoyed year-round and pairs well with homemade bread. It is a particularly good recipe to repurpose leftover cooked chicken and reheats well over the stovetop after your initial meal is through.
For lighter fares, consider pairing this with a flavorful garden salad with Italian dressing over lunch. Regardless of when or where you eat chicken and gnocchi soup, it is sure to be your next crowd favorite!
Chicken and Gnocchi Soup
- 1 ½ to 2 lb boneless skinless chicken breast cooked and shredded
- 1 Tbs olive oil
- 1 stalk celery chopped
- ½ onion diced
- 2 tsp minced garlic
- ½ cup shredded carrots
- 4 cups chicken broth
- 1 tsp thyme
- 1 tsp marjoram
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup spinach roughly chopped
- salt and pepper to taste
- Heat olive oil in large pot over medium heat. Add onion, celery, garlic and carrots. Saute until onions are translucent.
- Add shredded chicken, broth and seasonings. Bring to a boil. Stir in gnocchi and boil for three to four minutes longer. Reduce to a simmer and cook for 10 minutes.
- Stir in half and half and spinach. Cook for two minutes until spinach is tender. Add salt and pepper to taste and serve.
- For a richer, creamier soup, substitute one cup of half and half with heavy cream.