Description
A rich and creamy copycat soup featuring tender chicken and pillowy potato gnocchi. A comforting, velvety meal that tastes better than the restaurant version.
Ingredients
Scale
- 4 tbsp butter
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 2 cups potato gnocchi
- 1 cup heavy cream
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat and sauté onions, carrots, and celery until softened.
- Stir in the flour and cook for 2 minutes to create a roux, stirring constantly.
- Slowly whisk in chicken broth and bring to a gentle simmer.
- Add gnocchi and cook until they float to the surface (about 3-5 minutes).
- Stir in shredded chicken and heat through.
- Lower heat, stir in heavy cream and fresh spinach until wilted.
- Season with salt and pepper, and garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American