Creamy Chicken Gnocchi Soup
Creating a creamy soup for your family just got a whole lot easier. This Creamy Chicken Gnocchi Soup is perhaps the creamiest and most delicious soup you can make right in your own kitchen.
Ingredients
- 1 ¼ cups finely chopped yellow onion
- 1 cup small diced carrot
- 1 cup small diced celery
- 1 tablespoon 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 tablespoon butter
- 6 tablespoon all-purpose flour
- 2 cups milk then more to thin as needed
- ⅓ cup heavy cream
Instructions
- Heat 1 tablespoon 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
