Description
A rich and comforting soup made with tender chicken, pillowy gnocchi, fresh vegetables, and a creamy, flavorful broth.
Ingredients
-
500 g (1.1 lb) chicken breast, cooked and diced
-
450 g (16 oz) potato gnocchi
-
2 tablespoons olive oil
-
30 g (2 tablespoons) unsalted butter
-
1 medium onion (150 g), finely chopped
-
2 celery stalks (100 g), diced
-
1 medium carrot (80 g), grated
-
4 garlic cloves, minced
-
30 g (¼ cup) all-purpose flour
-
1 liter (4 cups) chicken broth
-
480 ml (2 cups) heavy cream
-
90 g (3 cups) fresh spinach, chopped
-
1 teaspoon dried thyme
-
1 teaspoon salt
-
½ teaspoon black pepper
Instructions
-
Heat olive oil and butter in a large pot over medium heat.
-
Add onion, celery, and carrot; cook until softened.
-
Stir in garlic and cook briefly.
-
Sprinkle flour over vegetables and stir well.
-
Gradually add chicken broth, stirring constantly.
-
Season with thyme, salt, and pepper; simmer until slightly thickened.
-
Add cream and chicken; simmer gently.
-
Stir in gnocchi and cook until tender.
-
Add spinach and cook until wilted.
-
Serve hot.
Notes
-
Add extra broth if the soup thickens too much.
-
Avoid boiling after adding cream to maintain a smooth texture.
-
Best served fresh, but leftovers can be reheated gently with added liquid.
- Prep Time: 15 minutes
- Cook Time: 30 minutes