Creamy Chicken Gnocchi Soup

I love gnocchi. The first time I experienced it was in Italy in 2004. It was love at first bite and since then I have tried all types of recipes. (One of my favorites is pan fried, but that’s another post!) I was surprised at how quickly this dish came together, took about 30 minutes to prepare. Enjoy!

Gnocchi Soup

1 medium onion, chopped
2 large carrots, peeled and grated
4 stalks celery, chopped
6 cloves garlic, peeled and chopped
2-3 Tbsp olive oil
1 Rotisserie Chicken
2 boxes chicken broth
1 (16 ounce) package gnocchi
4 cups half and half
1 1/2 cups spinach, chopped
1 tsp thyme
1/8 tsp nutmeg
1 Tbsp sugar
2 Tbsp butter
1/4 cup cold water
5 Tbsp cornstarch
Salt and pepper, to taste
  • Prepare your veggies, either chopped, peeled, grated before getting started
  • Add 2 tablespoons of olive oil to a large soup pot, heat over medium-high heat
  • Add carrots, celery and onions to pot, cook for 5-8 minutes or until the onions are translucent
  • Remove the skin from the chicken and clean off as much meat as possible. Chop the chicken into bite sized pieces
  • Once the vegetables have cooked, add the chicken broth
  • Add the chopped chicken and bring to a boil
  • Add package of gnocchi to the pot
  • Bring soup to boil and cook the gnocchi for 3-4 minutes. (Gnocchi will float when cooked)
  • Add spinach, half and half, dried thyme, nutmeg, sugar and butter. Stir and bring to a boil.
  • In a small bowl combine cold water and cornstarch. Mix into the soup.
  • As the soup returns to a boil, it will thicken.
  • Ladel into bowls and serve!

Next time I think I’ll use a little less chicken broth or more corn starch to thicken up the broth. My soup base was a little looser than I expected it to be (compared to Jamie’s original recipe.) Either way this was a great dish – looking forward to making it this fall more often.


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