Chicken Gnocchi Soup - Urban Meadow
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Yields
6
Directions
- In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion, chopped celery, and shredded carrot. Sauté for about 5-7 minutes, until the vegetables are softened, and the onions are translucent
- Stir in the minced garlic and cook for another minute. Sprinkle in the flour and stir constantly for 1-2 minutes to create a roux, helping thicken the soup
- Slowly pour in the chicken broth while stirring to prevent lumps. Add the salt and pepper, then bring the mixture to a simmer
- Stir in the shredded rotisserie chicken and spinach. Let the soup simmer for another 5-7 minutes to allow the flavors to meld together
- Add the gnocchi to the soup and cook according to the package instructions, usually around 2-3 minutes, or until they float to the top
- Reduce the heat to low and stir in the heavy cream. Let the soup simmer for an additional 5 minutes until it’s creamy and well-combined
- Taste and adjust the seasoning if needed. Ladle the soup into bowls and serve hot. Enjoy!
Ingredients
- 1 ea rotisserie chicken, shredded
- 1/4 cup ea Urban Meadow all-purpose flour
- 1 tbsp ea Urban Meadow olive oil
- 4 tbsp ea Urban Meadow unsalted butter
- 1 cup ea celery, chopped
- 1 cup ea carrot, shredded
- 1 cup ea spinach
- 1 ea medium sweet onion, diced
- 2 ea cloves garlic, minced
- 4 cups ea Urban Meadow chicken broth
- 1 tsp ea each Urban Meadow salt & pepper
- 16 oz. ea potato gnocchi
- 2 cups ea Urban Meadow heavy cream