This creamy, comforting soup is a fun twist on chicken noodle. Instead of the noodles, hearty potato gnocchi are used instead.
Ingreadient
- 2 Tbsp. olive oil
- 1 large yellow onion
- 3 large carrots, peeled and chopped (about 1 1/2 cup)
- 2 celery stalks, chopped
- 4 garlic cloves, chopped
- 1/4 c. all-purpose flour
- 6 cups chicken broth
- 1 1/2 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp. chopped, fresh thyme
- 1/2 tsp. kosher salt, plus more to taste
- 1/2 tsp. black pepper, plus more to taste
- 1 lb. dried gnocchi
- 1 5-oz. container baby spinach, roughly chopped
- 1 c. half-and-half
Direction
- Heat the oil over medium heat in a Dutch oven. Add the onion, carrot, and celery. Cook, stirring occasionally, until softened, 10 to 12 minutes, adding the garlic during the last minute.
- Add the flour and cook, stirring constantly, until evenly combined and vegetables are well coated, about 1 minute. Gradually stir in the chicken broth and bring to a simmer. Add the chicken, thyme, salt, and pepper, and return to a simmer over medium. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 5 minutes.
- Stir in the gnocchi and cook, covered, stirring occasionally, under tender and fluffy, 4 to 5 minutes. Stir in the spinach and half-and-half. Cook, stirring occasionally, until well combined and spinach is tender, 1 to 2 minutes. Remove from heat. Season to taste with salt and pepper.
