Chicken Gnocchi Soup (Print-Friendly Version)

Soft gnocchi and shredded chicken join fresh veggies in a flavorful, creamy broth.

# Ingredients List:

→ Oils and Fats

01 - 15 ml extra virgin olive oil
02 - 45 g unsalted butter

→ Veggies and Flavors

03 - 60 g fresh spinach, roughly chopped
04 - 2 large garlic cloves, minced
05 - 60 g thinly sliced celery
06 - 75 g grated carrots
07 - 150 g diced yellow onion

→ Liquids

08 - 960 ml low-sodium chicken broth or stock
09 - 480 ml warmed half-and-half
10 - 120 ml dry white wine like Pinot Grigio

→ Dry Stuff

11 - Salt and freshly ground black pepper, to taste
12 - 1/8 teaspoon freshly grated nutmeg, optional
13 - 1/2 teaspoon dried Italian herb blend
14 - 1-2 teaspoons chopped fresh thyme leaves
15 - 30 g all-purpose flour

→ Proteins and Cheese

16 - 300 g cooked rotisserie chicken breast, shredded or cut up
17 - 450 g gnocchi
18 - 120-180 g shredded Parmigiano Reggiano

# Detailed Cooking Steps:

01 - Add nutmeg if you'd like, plus more salt and black pepper to get the flavor just right.
02 - Eat it right away if you want it soupy or wait 5-10 minutes to make it thicker. Top with extra Parmesan and some black pepper if you want.
03 - Throw in the shredded Parmigiano, chicken, and chopped spinach. Let it simmer for a couple minutes until the spinach is soft and chicken’s heated.
04 - Put the gnocchi into the simmering broth. Cook 3 to 5 minutes until they float and are nice and soft.
05 - Pour in the warmed half-and-half and stir in fresh thyme along with the Italian herbs. Keep it simmering gently.
06 - Slowly whisk the chicken broth in, making sure there are no lumps. Let it simmer and thicken a bit for about 5 minutes.
07 - Sprinkle flour on top and keep stirring for 1-2 minutes to get a smooth, thickened base.
08 - Dump in the dry white wine and stir well to lift any browned bits from the pot’s bottom. Let it cook down for around 3-4 minutes.
09 - Add minced garlic and cook just a minute until your kitchen smells amazing.
10 - Put in the onion, carrots, and celery. Sprinkle salt and pepper on top. Stir now and then while cooking for 5 to 7 minutes until soft and starting to brown.
11 - Melt the butter with olive oil in a big pot over medium heat till the foam cools down.

# Helpful Hints:

01 - Using broth with less salt helps you control how salty it gets.
02 - Warming the half-and-half before adding keeps it from getting lumpy.
03 - The soup gets thicker if you let it sit. Add more broth when heating it back up if you want.

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