American
Roasted Chicken and Gnocchi Soup
Roasted chicken, pillowy potato gnocchi, spinach, carrot, and celery meet a thyme-scented cream broth that stays fluid rather than stodgy.
6 servings · 20 minutes prep · 35 minutes cook
Ingredients
Vegetable Roux
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 celery stalks, finely diced
- 1 large carrot, coarsely grated
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
Soup
- 5 cups low-sodium chicken broth, warmed
- 1 teaspoon chopped fresh thyme
- 3 cups diced roasted chicken
- 1 pound shelf-stable potato gnocchi
- 1 cup heavy cream
- 5 ounces baby spinach
- 3/4 teaspoon Diamond Crystal kosher salt, plus more to taste
- 1/4 teaspoon black pepper
Directions
Soften and Thicken
- Melt the butter over medium heat. Add the onion, celery, and carrot; cook 6 to 8 minutes until tender without browning. Add the garlic for 30 seconds.
- Sprinkle in the flour and stir for 2 minutes. Whisk in the warm broth one cup at a time until smooth.
Simmer the Gnocchi
- Add the thyme, bring to a gentle simmer, and cook for 5 minutes. Stir in the chicken and gnocchi.
- Maintain a quiet simmer, stirring along the bottom. Begin checking the gnocchi at the package minimum, usually after 4 minutes, and cook until one cut in half is hot and tender at its center. The chicken should be steaming hot throughout; if it was chilled, verify the soup reaches 165°F / 74°C.
Wilt and Serve
- Reduce heat to low. Stir in the cream, spinach, salt, and pepper. Cook 2 minutes without boiling, just until spinach wilts. Serve at once.
Allergen and Product Check
- Allergen note: the base recipe contains milk and packaged gnocchi may contain wheat, milk, or egg. The dairy-free cashew-cream option introduces cashew (tree nut); for a nut-free dairy-free version, use an unsweetened oat culinary cream labeled for the relevant allergies and reduce only if needed to match the stated consistency.
