Cream of chicken gnocchi soup recipe

Cooked rotisserie chicken or raw chicken breasts. Use low fat or skim milk instead of full fat milk.

Heat the oil in a large soup pot over medium-high heat.

Cream of chicken gnocchi soup recipe. Ingredients Needed for Chicken Gnocchi Soup. Veggies onion carrot celery garlic spinach. Fats olive oil and butter.

Liquids chicken broth milk and heavy cream. Seasonings rosemary thyme nutmeg SP. Cooked rotisserie chicken or raw chicken breasts.

There are a few ways you can save on calories and fat for this chicken gnocchi soup and it doesnt change the overall flavor of the soup. Use low fat or skim milk instead of full fat milk. Use half and half instead of heavy cream.

Use boneless skinless chicken breast as the recipe calls for. How to make Chicken Gnocchi Soup First sauté onion carrots and celery in butter with thyme and oregano. Then add some minced garlic and sauté until fragrant only about 15 seconds.

Add some flour and stir to coat continuing to cook for a minute or so until the flour coats everything and the raw flour taste is cooked out. Meanwhile while chicken is cooking melt butter in medium saucepan over medium heatAdd flour cook and stir constantly 1. Heat the oil in a large soup pot over medium-high heat.

Add the onion celery and garlic and cook until the onion is transparent about 3 minutes. Add the chicken Italian seasoning salt and pepper and mix well. Pour the chicken stock into the pot and bring the pot to a boil.

Place a soup pot over medium heat and coat with the olive oil. Add the onion carrots and celery and cook until tender about 5 minutes. Add the garlic bay leaves and thyme.

In a Dutch oven melt the butter over medium-high heat. Season the chicken as desired. Cook the chicken stirring occasionally until light golden about 5 minutes.

Remove with slotted spoon to a plate. Add the onion celery and carrot to pot. Cook over medium heat stirring until softened about 5.