How To Make Chicken Gnocchi Soup
If you’re after a hearty and comforting meal, then you should definitely try this chicken gnocchi soup. It also comes loaded with a variety of veggies.
Serves:
Ingredients
- 3chicken breasts,cooked and chunked
- 2large carrots,peeled and grated
- 1cupbroccoli chunks
- 6tspgarlic,minced
- 2tbspolive oil
- 7cupswater
- 8cubeschicken bullion
- 16ozpotato gnocchi,(1 package)
- 4cuphalf and half
- 1cupspinach,chopped
- 1tbspthyme
- ⅛tbspnutmeg
- 1tbspsugar
- ¼cupcold water
- 5tbspcornstarch
- 2tbspbutter
- salt and pepper
Instructions
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Warm olive oil in a large pot, over medium heat.
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When the oil is hot, toss carrots, broccoli and garlic, stirring for about 5 to 8 minutes.
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When your veggies are done cooking, pour the 7 cups of hot water into the pot and add 8 chicken bullion cubes. Stir thoroughly.
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Add the chopped chicken and bring to a boil.
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Pour Gnocchi into the soup and let it come to a boil again, allowing the gnocchi to cook for about 3 to 4 minutes. The gnocchi will be cooked through when they float to the top.
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Chop and toss 1 cup of spinach into the pot.
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Pour in Half and Half, dried thyme, teaspoon nutmeg, sugar and butter. Stir and let it come to a boil.
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In a small bowl combine cold water and cornstarch. Mix well and pour into the soup.
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Stir and let it come to a boil. Soup will thicken as it reaches a boil.
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Season with salt and pepper.
Nutrition
- Calories: 2028.44kcal
- Fat: 138.46g
- Saturated Fat: 43.10g
- Trans Fat: 0.90g
- Monounsaturated Fat: 56.43g
- Polyunsaturated Fat: 27.41g
- Carbohydrates: 23.52g
- Fiber: 2.38g
- Sugar: 5.50g
- Protein: 162.85g
- Cholesterol: 670.09mg
- Sodium: 2654.11mg
- Calcium: 217.94mg
- Potassium: 1967.30mg
- Iron: 8.83mg
- Vitamin A: 551.70µg
- Vitamin C: 27.73mg
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