Thick, creamy and oh so cozy. A big bowl of this delicious chicken gnocchi soup is the perfect way to warm up on a chilly day!
I’ve been meaning to share this recipe for almost a year now! A few of you had asked for it this past fall, but life got busy and I just didn’t have time to write up a post. So here it is! This creamy, comforting soup is based off of my popular sausage and tortellini soup. It’s loaded with carrots, celery, chicken, gnocchi and spinach. Bonus: it only takes 35 minutes to make, start to finish!
Let’s talk gnocchi for a minute. If you’re new to gnocchi, it’s basically a puffy potato pasta/dumpling. You can find it on the pasta aisle or in the refrigerated section of most well stocked grocery stores. I’ve used “packaged” gnocchi twice and “fresh” gnocchi once. They both are great as long as you don’t overcook them. Gnocchi will break down the longer you cook them. They only need to be in the soup for 5 minutes tops (remember, the pot will be full, the liquid is thick and the heat is medium, so it will take longer then what the package recommends).
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