Beazell's Cook Book

Homemade Chicken & Gnocchi Soup

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Homemade Chicken & Gnocchi Soup  




1 tablespoon extra-virgin oil

4 tablespoons margarine

4 tablespoons flour

1 quart half and half

1/2 cup celery, finely diced

1 cup onion, finely diced

2 minced garlic cloves

2 (14-ounce) cans chicken broth (if you like thick soup, use one can)

1 cup matchstick carrots

1 to 2 cups chicken, cut up (from a rotisserie chicken)

1 package gnocchi, cooked (you can find these in gourmet/pasta section of the grocery store - you may want to cut the gnocchi in half if it is large, or purchase the mini size if available)

1 cup fresh baby spinach, coarsely chopped

Beazell's Cajun Seasoning, salt and pepper, to taste

1/2 teaspoon parsley



Sauté the onion, celery, and garlic in the butter and olive oil over medium heat until the onion become translucent. Add the flour and let cook for about a minute; then add 1 quart of half and half. Cook gnocchi according to package directions. Add carrots and chicken to half and half mixture. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings. Simmer until soup is heated through.


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