Creamy Chicken Gnocchi Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Warm up on a snowy eve by enjoying a bowl of this chicken and pasta soup. It's quick to fix and loved by all who try it. âJaclynn Robinson, Shingletown, California Ingredients:
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces |
1/3 cup butter, divided |
1 small onion, chopped |
1 medium carrot, shredded |
1 celery rib, chopped |
2 garlic cloves, minced |
1/3 cup king arthur unbleached all-purpose flour |
3-1/2 cups 2% milk |
1-1/2 cups heavy whipping cream |
1 tablespoon reduced-sodium chicken bouillon granules |
1/4 teaspoon coarsely ground pepper |
1 package (16 ounces) potato gnocchi |
1/2 cup chopped fresh spinach |
Directions:
1. In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender.
2. Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.
3. Add the gnocchi and spinach; cook for 3-4 minutes or until spinach is wilted. Add the chicken. Cover and simmer for 10 minutes or until heated through (do not boil). Yield: 8 servings (2 quarts).
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