Creamy Gnocchi Chicken Soup

By Tieghan Gerard · halfbakedharvest.com

, Serves 6

A one-pot chicken soup with carrots, celery and spinach, enriched with coconut milk or cream and thickened by pillowy potato gnocchi.

2 tbsp extra virgin olive oil	Cook onion in oil, 5 min	Add carrots & celery, cook 3 min	Stir in butter & flour, cook 1 min	Add chicken, spices & broth; simmer 20 min	Shred chicken, return to pot	Add spinach, tomatoes, cream, parmesan, gnocchi; cook 5 min	Serve topped with parmesan
1 yellow onion, chopped
6 carrots, chopped
4 celery stalks, chopped
2 tbsp salted butter
2 tbsp all-purpose flour
340 g boneless skinless chicken breasts or thighs
2-4 cloves garlic, chopped
1 tbsp Italian seasoning
1 tsp paprika or smoked paprika
2 tbsp fresh thyme leaves (or 2 tsp dried)
1 pinch chili flakes
1 pinch each kosher salt and black pepper
4-6 cups / 950-1420 ml low sodium vegetable broth
80 g chopped sun-dried tomatoes
4-6 cups / 120-180 g baby spinach
355 ml canned coconut milk, heavy cream, or whole milk
50 g grated parmesan
455 g fresh potato gnocchi
grated parmesan, for serving

Translate

Part of Pro · 19 languages

Download

read left to right — each column combines what's behind it.

Make a table from your next recipe

Paste a link, recipe text or a cookbook photo.