Creamy Chicken Gnocchi Soup

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 Carrot, medium
  • 1 Celery, rib
  • 2 Garlic cloves
  • 1 Onion, small
  • 1/2 cup Spinach, fresh

• Canned Goods

  • 1 tbsp Chicken bouillon granules, reduced-sodium

• Pasta & Grains

  • 1 package Potato gnocchi

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/4 tsp Pepper, coarsely ground

• Dairy

  • 3 1/2 cups 2% milk
  • 1/3 cup Butter
  • 1 1/2 cups Heavy whipping cream

Found on tasteofhome.com

Description

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1/3 cup butter, divided
• 1 small onion, chopped
• 1 medium carrot, shredded
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 3-1/2 cups 2% milk
• 1-1/2 cups heavy whipping cream
• 1 tablespoon reduced-sodium chicken bouillon granules
• 1/4 teaspoon coarsely ground pepper
• 1 package (16 ounces) potato gnocchi
• 1/2 cup chopped fresh spinach

Directions

• Directions In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender. Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add the gnocchi and spinach; cook for 3-4 minutes or until spinach is wilted. Add the chicken. Cover and simmer for 10 minutes or until heated through (do not boil). Yield: 8 servings (2 quarts). Editors Note: Look for potato gnocchi in the pasta or frozen foods section. Originally published as Creamy Chicken Gnocchi Soup in Taste of Homes Holiday & Celebrations Cookbook Annual 2011, p91 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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