Chicken Gnocchi Soup
A warm, creamy chicken gnocchi soup loaded with vegetables and herbs, perfect for chilly days.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 tablespoons all purpose flour
- 0.25 cup half and half
- 1 cup cold water
- 7 ounces sweet Italian chicken sausage removed from casings
- 1 tablespoon olive oil for cooking
- 5 cups reduced sodium chicken broth
- 1 large shallot diced
- 6 cloves garlic minced
- 2 teaspoons tomato paste
- 1 pound boneless skinless chicken breast
- 1 rind parmesan cheese
- 0.33 cup sundried tomatoes in oil, drained and chopped
- 0.5 teaspoon dried Italian seasoning
- 16 ounces gnocchi or gluten-free gnocchi
- 4 cups fresh baby spinach leaves rough chopped
- 0.25 cup parmesan cheese grated
- 2 tablespoons fresh basil optional for garnish
Instructions
Preparation Steps
- Create a slurry by combining 0.5 cup of cold water, half and half, and flour in a small bowl and whisk until well blended. Set aside.
- Heat a large pot over medium heat, spray with oil, add sausage and cook until browned, breaking it up with a spoon.
- Add the shallots and garlic, cook until soft, about 3 minutes. Stir in tomato paste and chicken breast.
- Pour in remaining water and chicken broth, add parmesan rind, sun-dried tomatoes, and Italian seasoning. Bring to a boil, then simmer on low for 25 minutes.
- Remove chicken, shred with two forks, set aside.
- Return shredded chicken to the pot. Gradually stir in the slurry and bring to a boil.
- Add gnocchi, spinach, grated parmesan, and basil. Cook for about 5 minutes or until gnocchi float and soup thickens. Remove parmesan rind and serve.
Notes
This hearty soup combines tender chicken, soft gnocchi, and fresh spinach for a comforting meal.