Ingredients
- 12 oz boneless skinless chicken breast cut into 1/2-inch pieces
2 tbsp Olive oil- 1 Leek (white part only) white part, thinly sliced and thoroughly rinsed
- 1 med Carrot cut into 1/4-inch dice
- 2 cups Spinach fresh
2 cloves Garlic minced
1 tsp Thyme dried
1 tsp Parsley dried
½ tsp Salt plus more to taste
3 tbsp All-Purpose Flour- ½ cup Cream heavy
1 cup Milk- 5 cups low-sodium chicken broth
- 2 ½ cups potato gnocchi uncooked, shelf-stable or refrigerated; not dry gnocchi-shaped pasta
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the cleaned leek and carrot and cook for 5–7 minutes, stirring, until starting to soften. Add the chicken pieces and cook for 3–4 minutes, stirring. They will finish cooking in the broth.
- Stir in the garlic, thyme, parsley and 1/2 teaspoon salt for 30 seconds. Sprinkle in the flour and stir for 1 minute. Gradually stir in the broth, scraping the bottom and stirring until no flour lumps remain.
- Bring to a gentle simmer and cook for 8–12 minutes, until the carrots are tender and the chicken reaches 165°F (74°C) in the center of the largest pieces. Check with an instant-read thermometer; add time as needed.
- Add the potato gnocchi and cook at a gentle simmer according to their package directions, often 2–5 minutes, until tender throughout. If the package calls for a different cooking method, cook separately as directed and add the cooked gnocchi to the soup.
- Lower the heat and stir in the milk and cream. Warm gently without a hard boil, then stir in the spinach for 1–2 minutes until wilted. Taste the fully cooked soup and adjust salt if needed. Serve hot.
Notes
Use a 5–6-quart pot. This version uses soft potato gnocchi, not dried shell-shaped pasta sometimes sold as gnocchi. Follow the package directions rather than relying only on whether the dumplings float. The chicken weight is specified so the amount does not depend on breast size.
Refrigerate promptly in shallow containers within 2 hours and use within 3 days. Gnocchi soften during storage; reheat gently to 165°F (74°C), adding broth if needed. Yield is approximately 6 servings.
Adapted from DIY & Crafts’ Chicken Gnocchi Soup, with clarified ingredients and cooking steps.
