Creamy Chicken and Gnocchi Soup
with baby spinach / baguette
This cozy soup takes cues from a restaurant favorite. We've streamlined our version a bit by using ground chicken, and of course we've included lots of colorful vegetables!
Ingredients
- Carrots - 8 oz , peeled and chopped
- Onions, medium - 1/2 , chopped
- Garlic - 3 cloves , chopped
- Parsley (opt) - 3 Tbsp , chopped
- Oil, olive - 1 Tbsp
- Chicken, ground - 1 lb
- Italian seasoning - 1 tsp
- Thyme, dried - 1/2 tsp
- Stock, chicken - 6 cups
- Gnocchi - 16 oz
- Baby spinach - 5 oz
- Heavy cream - 1/2 cup
- Lemon juice - 2 tsp
- Baguette (opt) - 6 oz
Prep
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Carrots / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
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Parsley - Prep as directed.
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Make
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Heat a Dutch oven or large pot with olive oil over medium heat. Add carrots, onions, and garlic to heated oil along with a pinch of salt and saute until they begin to turn tender, ~3 to 4 minutes.
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Add chicken and saute until cooked through, breaking it apart as it cooks, 5 to 6 minutes.
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Stir in Italian seasoning and thyme. Slowly pour in stock and bring to a simmer.
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Add gnocchi and return to a simmer. Reduce heat and simmer until vegetables and gnocchi are tender, ~5 minutes.
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Add in baby spinach and simmer very gently until spinach is wilted.
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Remove from heat and stir in cream and lemon juice. Taste and season with some salt and pepper.
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Warm baguette (if using) according to package directions.
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Ladle soup into bowls and top with chopped parsley (if using). Enjoy with warm baguette.
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