Creamy Chicken Gnocchi Soup Recipe

By carol gorman

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1/3 cup butter, divided
• 1 small onion, chopped
• 1 medium carrot, shredded
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 3-1/2 cups 2% milk
• 1-1/2 cups heavy whipping cream
• 1 tablespoon reduced-sodium chicken bouillon granules
• 1/4 teaspoon coarsely ground pepper
• 1 package (16 ounces) potato gnocchi
• 1/2 cup chopped fresh spinach

Preparation

Step 1

In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender.

Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.

Add the gnocchi and spinach; cook for 3-4 minutes or until spinach is wilted. Add the chicken. Cover and simmer for 10 minutes or until heated through (do not boil).
Yield: 8 servings (2 quarts).

Editor's Note: Look for potato gnocchi in the pasta or frozen foods section.

Originally published as Creamy Chicken Gnocchi Soup in Taste of Home's Holiday & Celebrations Cookbook
Annual 2011, p91