Chicken Gnocchi Soup
Chicken Gnocchi Soup
Chicken & dumplings are amazing, right? Wouldn't it be amazing as a soup? I agree. I give you the Italian version of chicken & dumplings. Fluffy, tender, potato pillowy goodness, in a creamy chicken soup.
Ingredients
- 1 tbsp Butter
- 1 Onion Diced
- 5 oz Shredded Carrots Preshredded, store bought
- 6 cups Chicken Stock I use Kirklands from Costco
- 1 1/2 cups Milk 2%
- 1/2 cup Heavy Cream
- 1 cups Rotisserie Chicken Chopped
- 1 cup Fresh Spinach Chopped
- 5 tbsp Cornstarch
- 5 tbsp Water
- 1 tsp Pepper
- 1/2 tsp Salt
- 16 oz Gnocchi Cut in half
Instructions
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Dice onion. Set aside
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In a large soup pot, on medium heat, add butter until melted. Add diced onion and cook until translucent .
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To the cooked onion, add carrots. Cook 3 minutes.
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While onion and carrots cook, roughly chop rotisserie chicken to measure 1 cup.
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To the onion and carrot mixture, add chicken stock, milk and heavy cream. Bring to a gentle boil, reduce to simmer.
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In a small bowl, whisk cornstarch and cold water to make a slurry. Add to soup pot. The slurry will start to thicken the soup.
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When soup is thickened, add chicken and stir. Continue to simmer.
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Chop spinach and add to soup pot.
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Add salt and pepper, as stated and then to taste on personal preference.
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Add gnocchi to pot and stir until mixed.
Serve into soup bowls.
Gnocchi
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On a large cutting board, cut gnocchi dumplings in half and cook according to package directions.
Usually, while making the soup, I have the water for the gnocchi boiling and just before soup is ready, follow gnocchi directions, drain and add to soup.
Recipe Notes
Chicken stock: My personal preference is the Kirkland label from Costco. But your favorite will work perfectly! You could even use chicken broth, or chicken boullion according to package directions to make 6 cups of liquid.
Rotisserie Chicken: You can totally buy a cooked rotisserie chicken and shred it yourself. Me personally, I buy it from Costco, already shredded and voila, my life is easier.
