Creamy Gnocchi Soup

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It only takes 30 minutes and one pot to make this creamy gnocchi soup that’s packed with vegetables and chicken.

Prep Time5

Cook Time30

Total Time35

Course: Main Course, Soup

Cuisine: American

Diet: Low Calorie

Servings: servings

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and salt the chicken. Sauté the chicken 5 minutes or until slightly browned. Remove the chicken from the pot onto a plate.
Add the one tablespoon of broth then add the onion, carrots, celery and garlic. Sauté about 5 minutes until the onion is softened.
Add one tablespoon of the half and half to a bowl and whisk together with the corn starch.
To the pot with veggies, add the Italian seasoning, Poultry seasoning, dried thyme, celery salt, black pepper and salt. Stir and cook 1 minute.
Add the cornstarch mixture to the pot with the remaining half and half and chicken broth. Reduce the heat to a low simmer, cover the pot and simmer for 10 minutes to thicken.
Stir in the gnocchi. Cover the pot again and cook another 8 minutes or until the gnocchi is cooked.
Turn off the heat, stir in the chicken and baby spinach. Adjust the seasonings as desired. Serve with grated Parmesan, chopped freshly parsley and black pepper on top.

Remove the chicken from the pot after sautéing it to 165°F to avoid overcooking it and drying it out.
Don’t add the gnocchi until the last 10 minutes of cook time to ensure it is tender and chewy, not mushy when you serve the soup.
Let the half and half sit at room temperature for 30-45 minutes before adding it to the soup so it doesn’t curdle.
One serving equals 1/6th of the recipe or about 2 cups.