One-Pot Chicken Gnocchi Soup
One-Pot Chicken Gnocchi Soup
Ingredients
- 4 tablespoons butter
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 tablespoon garlic, minced
- 1/4 cup all-purpose flour
- 1 carton chicken stock, (about 4 cups)
- 1 tablespoon chicken bouillon
- 2 cups half & half
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup spinach, chopped
- 1 container gnocchi, (about 16 ounces)
- 1 rotisserie chicken, shredded
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon onion powder, or to taste
- 1/2 teaspoon paprika, or to taste
- 1/2 teaspoon celery salt, or to taste
- 1/2 teaspoon dried thyme, or to taste
- 1 teaspoon dried parsley, or to taste
Instructions
- 1
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, celery, and carrots to the pot. Cover and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
⏱️ 10 min
- 2
Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
⏱️ 2 min
- 3
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min - 4
Gradually whisk in the chicken stock until smooth. Add the chicken bouillon, garlic powder, onion powder, paprika, celery salt, thyme, and parsley. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 5
Pour in the half & half, then add the gnocchi, shredded rotisserie chicken, freshly grated Parmesan cheese, and chopped spinach to the pot. Stir gently to combine.
⏱️ 3 min
- 6
Cover the Dutch oven and let the soup cook for about 10 minutes, or until the gnocchi are tender and the spinach has wilted. Stir occasionally to prevent sticking.
⏱️ 10 min
- 7
Taste and adjust seasonings as needed. Serve the chicken gnocchi soup warm and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Chicken Gnocchi Soup
- 4 tablespoons butter
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 tablespoon garlic, minced
- 1/4 cup all-purpose flour
- 1 carton chicken stock, (about 4 cups)
- 1 tablespoon chicken bouillon
- 2 cups half & half
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup spinach, chopped
- 1 container gnocchi, (about 16 ounces)
- 1 rotisserie chicken, shredded
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon onion powder, or to taste
- 1/2 teaspoon paprika, or to taste
- 1/2 teaspoon celery salt, or to taste
- 1/2 teaspoon dried thyme, or to taste
- 1 teaspoon dried parsley, or to taste
Instructions
- 1
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, celery, and carrots to the pot. Cover and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
⏱️ 10 min - 2
Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
⏱️ 2 min - 3
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min - 4
Gradually whisk in the chicken stock until smooth. Add the chicken bouillon, garlic powder, onion powder, paprika, celery salt, thyme, and parsley. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 5
Pour in the half & half, then add the gnocchi, shredded rotisserie chicken, freshly grated Parmesan cheese, and chopped spinach to the pot. Stir gently to combine.
⏱️ 3 min - 6
Cover the Dutch oven and let the soup cook for about 10 minutes, or until the gnocchi are tender and the spinach has wilted. Stir occasionally to prevent sticking.
⏱️ 10 min - 7
Taste and adjust seasonings as needed. Serve the chicken gnocchi soup warm and enjoy!
⏱️ 2 min