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Creamy Chicken Gnocchi Soup

  • Author: Chrissy

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Ingredients

  • 1 1/4 cups finely chopped yellow onion
  • 1 cup small diced carrot
  • 1 cup small diced celery
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced (1 Tbsp)
  • 2 (14.5 oz) cans low-sodium chicken broth
  • Salt and freshly ground black pepper
  • 1 lb boneless skinless chicken breast
  • 1 (16 oz) pkg potato gnocchi or homemade gnocchi (I like to use mini)
  • 5 Tbsp butter
  • 6 Tbsp all-purpose flour
  • 2 cups milk, then more to thin as needed
  • 1/3 cup heavy cream

Instructions

  • Heat 1 Tbsp olive oil in a large saucepan over medium-high heat. Add onion, carrot and celery and sauté 6 minutes, add garlic sauté 1- 2 minutes longer. 
  • Pour in broth, and season with salt and pepper to taste. 
  • Add in chicken breasts  and bring soup to a boil, reduce heat to medium-low, cover and allow to simmer until chicken is cooked through (it should register 165 in center), about 8 – 12 minutes.
  • Meanwhile, while chicken is cooking, melt butter in medium saucepan over medium heat. Add flour, cook and stir constantly 1 minute.
  • While whisking vigorously pour in milk then continue to whisk vigorously to smooth any lumps. Season with salt and pepper to taste. 
  • While whisking constantly, cook until mixture thickens and lightly boils. Stir in cream, remove from heat.
  • Once chicken in soup has cooked through remove chicken from soup and allow chicken to rest 5 minutes then dice or shred into pieces. If veggies aren’t nearly soft let that soup simmer a few minutes longer before adding gnocchi. 
  • Add gnocchi to broth mixture, cover and simmer for recommend time directed on package, about 5 minutes. Reduce to low heat. 
  • Stir milk mixture into broth mixture, then add in cooked chicken
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