Description
A creamy and hearty soup with tender shredded chicken, potato gnocchi, fresh vegetables, and aromatic Italian herbs.
Ingredients
4 tablespoons butter
1 small yellow onion, diced
1 cup sliced celery
1 cup matchstick carrots
6 cloves garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon rubbed sage
1/4 cup all-purpose flour
4 cups chicken broth
1 1/2 cups heavy cream
1 pound potato gnocchi
2 cups shredded rotisserie chicken
1 1/2 cups chopped fresh spinach
1 teaspoon balsamic vinegar
Kosher salt
Fresh cracked pepper
Instructions
1. In a large pot, melt the butter over medium heat.
2. Add diced onion, sliced celery, matchstick carrots, salt, and pepper; cook for about 8 minutes, stirring occasionally.
3. Add minced garlic, Italian seasoning, rubbed sage, salt, and pepper; cook for 1 minute, stirring frequently.
4. Sprinkle flour over the mixture and cook for an additional minute, stirring constantly.
5. Pour 1/4 to 1/2 cup chicken broth to deglaze the pan, scraping up browned bits.
6. Add remaining chicken broth and heavy cream with salt and pepper; bring to a simmer over medium-high heat.
7. Add potato gnocchi and shredded chicken.
8. Reduce heat to medium-low and simmer gently for 3 to 5 minutes until gnocchi is cooked through.
9. Stir in fresh spinach and balsamic vinegar; mix until spinach wilts.
10. Adjust seasoning with salt and pepper, then serve and enjoy.
Notes
Use pre-cooked rotisserie chicken for convenience.
Fresh spinach can be substituted with kale or Swiss chard.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently to avoid breaking the gnocchi.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 110mg