Creamy Spinach Gnocchi Soup

Winter might be a faded memory, but we’re still dreaming of a hearty bowl of soup. This upgraded take on chicken noodle soup incorporates farmers market staples with plenty of protein and soft, chewy gnocchi.

photographed, prepared, and styled by CARLA WITT FORD

Creamy Spinach Gnocchi Soup

Winter might be a faded memory, but we’re still dreaming of a hearty bowl of soup. This upgraded take on chicken noodle soup incorporates farmers market staples with plenty of protein and soft, chewy gnocchi.

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Ingredients

  

• 2 tablespoons olive oil
• 1 large yellow onion diced
• 3 large carrots peeled and chopped
• 2 celery stalks chopped
• 4 cloves garlic chopped
• ¼ cup all-purpose flour
• 6 cups chicken broth
• 1½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon fresh thyme chopped
• ½ teaspoon salt plus more to taste
• ½ teaspoon pepper plus more to taste
• 1 pound dried gnocchi
• 1 5- ounce container baby spinach roughly chopped
• 1 cup half-and-half

Instructions

 

• Heat oil over medium heat in a Dutch oven. Add onions, carrots, and celery. Cook, stirring occasionally, until vegetables are softened—10 to 12 minutes. Add garlic during the last minute.
• Add flour and cook. Stir constantly until evenly combined and vegetables are well coated, about 1 minute. Gradually stir in chicken broth and bring to a simmer.
• Add chicken, thyme, salt, and pepper, and return to a simmer over medium. Reduce heat to medium-low and simmer until chicken is cooked through.
• Stir in gnocchi and cook, covered but stirring occasionally, until tender and fluffy.
• Add spinach and half-and-half. Cook, stirring occasionally, until ingredients are well-combined and spinach is tender.
• Remove from heat. Season to taste with salt and pepper and serve.