Chicken Gnocchi Soup

Name: Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp Olive Oil (1 tablespoon olive oil); 1 piece Yellow Onion (1 yellow onion, diced); 2 pieces Carrot (2 large carrots, diced); 3 pieces Celery (3 ribs celery, diced); 6 cloves Garlic (6 cloves garlic, minced); 1 tsp Table Salt (1 teaspoon salt, plus more to taste); 6 cup Chicken Broth (6 cups chicken broth); 1 ½ lb Chicken Breast (1.5 pounds boneless, skinless chicken breast); 2 pieces Bay Leaves (2 dried bay leaves); 1 tbsp Thyme (1 tablespoon fresh thyme); 16 oz Gnocchi (16-20 oz potato gnocchi (I used this kind) — up to 20); 1 tbsp Arrowroot Starch (1 tablespoon arrowroot starch); 1 pinch Lemon (juice of half a lemon); 1 cup Half And Half (1 cup half and half); 2 cup Baby Spinach (2 cups baby spinach, roughly chopped); 0 pieces Chives (chopped chives, for serving); 0 pieces Parsley (chopped parsley, for serving); 0 pieces Black Pepper (fresh cracked black pepper, for serving)

Chicken Gnocchi Soup - Lunch & Dinner (American)

40 minAmerican

Servings6

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Dairy Free
Egg Free

Ingredients

For 6 servings

Olive Oil1 tbsp · 1 tablespoon olive oil
Yellow Onion1 piece · 1 yellow onion, diced
Carrot2 pieces · 2 large carrots, diced
Celery3 pieces · 3 ribs celery, diced
Garlic6 cloves · 6 cloves garlic, minced
Table Salt1 tsp · 1 teaspoon salt, plus more to taste
Chicken Broth6 cup · 6 cups chicken broth
Chicken Breast1 ½ lb · 1.5 pounds boneless, skinless chicken breast
Bay Leaves2 pieces · 2 dried bay leaves
Thyme1 tbsp · 1 tablespoon fresh thyme
Gnocchi16 oz · 16-20 oz potato gnocchi (I used this kind) — up to 20
Arrowroot Starch1 tbsp · 1 tablespoon arrowroot starch
Lemon1 pinch · juice of half a lemon
Half And Half1 cup · 1 cup half and half
Baby Spinach2 cup · 2 cups baby spinach, roughly chopped
Chives0 pieces · chopped chives, for serving
Parsley0 pieces · chopped parsley, for serving
Black Pepper0 pieces · fresh cracked black pepper, for serving

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Steps

1Heat a large heavy-bottomed pot over medium-high heat. Once hot, add the olive oil, diced onion, diced carrot, diced celery, and minced garlic. Sauté the veggies for 4-5 minutes until the onion is becomes translucent and everything is fragrant. Season with 1 teaspoon of salt and a bit of black pepper.
2Next, add the chicken broth, boneless skinless chicken breast, bay leaves, and fresh thyme. Bring the soup to a boil and then cover and reduce the heat to a simmer. Let the soup simmer for 10-15 minutes until the chicken is completely cooked through and no longer pink. Remove the chicken from the soup and shred the meat with two forks.
3Bring the soup back to a simmer and then add the potato gnocchi to the soup. Cover and let the gnocchi cook in the simmering soup for 2-3 minutes.
4While the gnocchi are simmering, whisk together half and half and arrowroot starch.
5Reduce the soup heat to low and add the shredded chicken and spinach to the soup. Then pour in the arrowroot half and half slurry and stir until everything is well combined. The soup should thicken as it continues to heat.
6Finish the soup by stirring in the fresh lemon juice. Serve the soup with chopped chives, parsley, and fresh black pepper.