Having eight older brothers has taught me many things. Some good, some not so good (like a few unmentionable four letter words I walked around spouting out by age 3).
One of the most beneficial (for my boys) things I have learned is that a way to a boy’s heart really is through his stomach….unless maybe if he is a body builder….sorry can’t help ya there!
So bein’ married to a southern man, nothin’ puts a smile on his sweet face like comin’ home to somethin’ that his mama woulda made! This Chicken and Gnocchi Soup is one of those dishes that does the trick.
This soup is classy, yet divinely comforting. If you are feeding kids, you can skip the spinach and add peas at the end.
Chicken and Gnocchi Soup
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 cup chopped carrots
- 1/2 teaspoon dried thyme
- 2 cloves garlic finely minced
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cup low-sodium chicken broth
- 16 ounce package gnocchi
- 2 cups chicken breast cooked and diced
- 1 huge handful fresh spinach
- Salt and pepper to taste
In a stockpot, heat the olive oil over medium heat until it runs quickly through the pan.
Add the chopped onion, carrots and thyme.
Cook until the onion is translucent and carrots are slightly tender, stirring often, about 4-5 minutes.
Stir in the garlic and cook, stirring constantly, until fragrant.
Whisk in the flour and cook, whisking or stirring constantly, until the flour is lightly golden, 1-2 minutes.
Slowly whisk in the milk.
Whisk in the milk and chicken broth.
Stir while bringing the mixture to a boil over medium to medium-high heat.
Cook, stirring often, until the mixture is slightly thickened, 5-7 minutes.
Stir in the uncooked gnocchi and simmer over medium-low heat for 3-4 minutes, stirring occasionally. The soup should thicken up quite a bit while the gnocchi is cooking.
Stir in the chicken and spinach and cook for 1-2 minutes until heated through.
Season with salt and pepper to taste and serve.
Recipe NotesChange it Up:
Substitute 2 cups of diced chicken from a precooked rotisserie chicken to speed things up.
Substitute 1 cup peas for the spinach to please picky children!
Adapted from Mel’s Kitchen Cafe