Creamy Gnocchi Chicken Soup

Name: Creamy Gnocchi Chicken Soup
Total time: 45 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons extra virgin olive oil; 1 yellow onion, chopped; 6 carrots, chopped; 4 celery stalks, chopped; 2 tablespoons salted butter; 2 tablespoons all-purpose flour; 3/4 pound boneless skinless chicken breasts or thighs; 2 -4 cloves garlic, chopped; 1 tablespoon Italian seasoning (see note); 1 teaspoon paprika or smoked paprika; 2 tablespoons fresh thyme leaves ((or 2 teaspoons dried)); 1 pinch chili flakes; 1 pinch each kosher salt and black pepper; 4 -6 cups low sodium vegetable broth; 1/2 cup chopped sun-dried tomatoes; 4 -6 cups baby spinach; 1 1/2 cups canned coconut milk, heavy cream, or whole milk; 1/2 cup grated parmesan; 1 pound fresh potato gnocchi

That bowl of winter comfort we're all craving most...perfect for these busier short and sweet December days!

⏱️ 45 min 🔪 Prep: 20 min 🔥 Cook: 25 min 📊 Medium 👁️ 22 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

6 servings

2 tablespoons extra virgin olive oil
1 yellow onion, chopped
6 carrots, chopped
4 celery stalks, chopped
2 tablespoons salted butter
2 tablespoons all-purpose flour
3/4 pound boneless skinless chicken breasts or thighs
2 -4 cloves garlic, chopped
1 tablespoon Italian seasoning (see note)
1 teaspoon paprika or smoked paprika
2 tablespoons fresh thyme leaves ((or 2 teaspoons dried))
1 pinch chili flakes
1 pinch each kosher salt and black pepper
4 -6 cups low sodium vegetable broth
1/2 cup chopped sun-dried tomatoes
4 -6 cups baby spinach
1 1/2 cups canned coconut milk, heavy cream, or whole milk
1/2 cup grated parmesan
1 pound fresh potato gnocchi

Steps

1. In a large soup pot set over medium heat, combine the olive oil and onion. Cook 5 minutes, until fragrant. Add the carrots and celery. Cook another 3 minutes.2. Stir in the butter and flour, cook 1 minute. Add the chicken, garlic, Italian seasoning, paprika, thyme, and a pinch each of chili flakes, salt, and pepper. Toss to coat in spices. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the chicken is cooked through. 3. Pull the chicken out and shred using 2 forks. Add back to the soup. 4. Stir in the spinach, sun-dried tomatoes, cream/milk, parmesan, and gnocchi. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth. 5. Serve the soup topped with parmesan. Enjoy warm, preferably with a crusty piece of bread.