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Creamy Chicken and Gnocchi Soup
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Creamy Chicken and Gnocchi Soup

Delicious soup filled with chicken, potato gnocchi and vegetables with the perfect amount of creaminess created with a white sauce instead of heavy cream.

Servings: 16 cups
Ingredients
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 3 cups milk
  • 2 stalks celery, diced
  • 1 onion, diced or 2 tablespoons dried minced onion
  • 3 carrots, diced
  • 3 cloves garlic, minced
  • 6 cups chicken stock
  • 4 cups cooked and diced chicken
  • 1 tablespoon ground coriander
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ¼ ground black pepper
  • 16 ounces potato gnocchi
  • 6 ounces baby spinach
  • Salt to taste
Instructions
Make the white sauce for the soup:
  1. Melt the butter and whisk in the flour.
  2. Pour in the milk and whisk well.
  3. Cook over medium heat on the stove or in 2 minute intervals in the microwave (making sure it doesn’t boil over), stirring frequently until it thickens.
Make the soup:
  1. Saute the celery, onion and carrots in a little extra virgin olive oil until the onion is translucent (or about 5 minutes if not using fresh onion).
  2. Add the garlic (and the onion if using dried instead of fresh) and cook 1 minute.
  3. Add the chicken, stock, pepper and herbs/spices.
  4. Bring to a boil and then add the gnocchi.
  5. Gently boil for 5 minutes or until the gnocchi are floating (which means they’re cooked).
  6. Add the spinach and simmer until it wilts.
  7. Add the white sauce and simmer about 5 minutes.

  8. Salt to taste.