Dutch Oven Creamy Chicken Gnocchi Soup
Enjoy a comforting bowl of Creamy Chicken Gnocchi Soup with shredded chicken, pillowy gnocchi, and veggies. It's quick to make and packed with flavor.
Servings: 6 people
Calories: 521kcal
Cost: $25
Equipment
- 5 quart Dutch Oven
Ingredients
- 1 lb chicken breasts boneless, skinless; cooked and shredded
- 1 tablespoon olive oil extra virgin
- 4 tablespoon butter
- ¼ cup flour all-purpose
- 1 cup onion diced
- 2 cloves garlic minced
- 6 cups chicken broth
- 2 cups milk
- 1 cup carrots shredded
- 2 teaspoon parsley
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 32 oz potato gnocchi
- 1 cup spinach fresh; chopped
Instructions
- In dutch oven heat butter and olive oil together.
- Add your onions, carrots and garlic and cook until onions become translucent.
- Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
- Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.
- Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
- Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.
Notes
- Use shredded rotisserie chicken to save time without sacrificing flavor.
- Boil gnocchi separately and stir it in at the end to avoid overcooking or a mushy texture.
- Stir in fresh spinach just before serving to maintain its vibrant color and preserve nutrients.
Nutrition
Calories: 521kcal | Carbohydrates: 68g | Protein: 27g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1631mg | Potassium: 723mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4429IU | Vitamin C: 22mg | Calcium: 163mg | Iron: 7mg
