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Creamy Chicken Gnocchi Soup




Source of Recipe


Marla


List of Ingredients




Creamy Chicken Gnocchi Soup


1 pound boneless, skinless chicken breasts, cut
-- into 1/2-inch pieces
1/3 cup butter, divided
1 small onion, chopped
1 medium carrot, shredded
1 celery rib, chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
3 1/2 cups 2% milk
1 1/2 cups heavy whipping cream
1 tablespoon reduced-sodium chicken bouillon granules
1/4 teaspoon coarsely ground black pepper
1 package (16 ounces) potato gnocchi
1/2 cup fresh spinach, chopped

Recipe




In a Dutch oven, brown the chicken in 2 tablespoons butter.

Remove and keep warm.

In the same pan, sauté the onion, carrot celery and garlic in remaining butter until tender.

Whisk in flour until blended, gradually stir in the milk, cream, bouillon and pepper.

Bring to a boil.

Reduce heat; cook and stir for 2 minutes or until thickened.

Add the gnocchi and spinach; cook for 3 to 4 minutes or until the spinach is wilted.

Add the chicken.

Cover and simmer for 10 minutes or until heated through (do not boil).


Cooking Tip: Look for the potato gnocchi in the pasta or frozen foods
section.

Comments: This is a very good soup. Easy to make with lots of flavor.
Might need to thin if you are reheating.