Chicken, Gnocchi and Vegetable Soup

    45 minutes

    This chicken gnocchi soup starts with a quick roux made with nutmeg, parsley and thyme, then finished with chicken stock, chicken, gnocchi and vegetables for a delicious soup.

    2 people made this

    Serves: 8 

    • 50g butter
    • 1/2 cup finely chopped celery
    • 1 tablespoon onion powder
    • 1/4 teaspoon garlic powder
    • 1/4 cup plain flour
    • 1 3/4 cups milk
    • 1 3/4 cups pouring cream
    • 1/2 teaspoon salt
    • 1/2 teaspoon crushed dried thyme
    • 1/2 teaspoon dried parsley
    • 1/4 teaspoon ground nutmeg
    • 1 tablespoon olive oil
    • 3 cups chicken stock
    • 1 cup diced cooked chicken breast
    • 1 cup finely shredded carrots
    • 50g chopped fresh spinach leaves
    • 1 (500g) package potato gnocchi

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Melt butter in a large saucepan over medium heat. Add celery, onion powder and garlic powder. Whisk in flour and stir until light golden brown, about 5 minutes.
    2. Whisk combined milk and cream into the flour mixture. Add salt, thyme, parsley and nutmeg. Simmer, stirring until the mixture is well blended and smooth, 10 to 15 minutes. Whisk in chicken stock; stir in chicken breast and carrots. Bring soup to the boil.
    3. Cook gnocchi in the boiling soup until they float to the top, 2 to 4 minutes. Stir in spinach; cook until liquid is slightly reduced, about 6 minutes.

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