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Chicken Gnocchi Soup

This take on a restaurant favorite is packed with veggies, soft gnocchi, and chicken in a cheesy garlic-parmesan broth. And it’s only $4 per serving!

Ingredients

    • 4 tbsp (60 mL) butter
    • ½ cup (75 mL) flour
    • 2 cups (500 mL) milk
    • 2 oz. (60 g) Parmesan cheese, finely grated (1 cup/250 mL)
    • 1 tbsp (15 mL) Garlic Parmesan Seasoning
    • 1 tbsp (15 mL) olive oil
    • 1 medium onion, chopped
    • 2 tsp (10 mL) salt
    • 2 cups (500 mL) firmly packed spinach leaves
    • ¾ lb. (350 g) red B-size potatoes, diced in ½" (1-cm) pieces (about 3 potatoes)
    • 2 medium carrots, peeled and julienned
    • 8 cups (2 L) unsalted chicken broth
    • 3 cups (750 mL) cooked chicken, shredded
    • 1 lb. (450 g) potato gnocchi
    • 1 zucchini, chopped into ½" (1-cm) pieces
    • Optional: Grated Parmesan cheese and crusty bread

Directions

  1. To make the Alfredo sauce, melt the butter in the 2‑qt. (1.9‑L) Nonstick Sauce Pan over medium-low heat. Stir in the flour and cook for 2 minutes, or until it’s golden.
  2. Whisk in the milk and continue cooking until the sauce is thick and coats the sides of the pan, about 5 minutes. Remove the pan from the heat. Whisk in the cheese and seasoning. Set aside.
  3. Heat the oil in the 8-qt. (7.6-L) Nonstick Stock Pot over medium heat for 2–3 minutes. Add the onion and salt; cook and stir until the onion has softened, about 3–4 minutes. Add the spinach, potatoes, and carrots. Continue cooking until the spinach has cooked down completely, about 4 minutes.
  4. Add the chicken broth and Alfredo sauce. Stir to combine. Bring to a boil, then reduce the heat and simmer for 5 minutes.
  5. About 5 minutes before serving, add the chicken, gnocchi, and zucchini to the pot. Stir and cook until the zucchini is tender and gnocchi are cooked, about 3–5 minutes.
  6. If you’d like, top with grated Parmesan cheese and serve with bread.