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Creamy Chicken and Gnocchi Soup
25 mins
40 mins
*makes 2 quarts soup
Steps
- Place butter in a large saucepan and melt over medium-high heat.
- Add onion, celery, carrots, and garlic, season with salt and pepper and sauté for 4 to 5 minutes or until vegetables begin to turn translucent. Add thyme and sage and continue to sauté for 1 minute.
- Stir in flour and cook for about 2 minutes, continuing to stir, to remove the raw flour flavor as well as any dry flour pockets.
- Whisk milk into the vegetable-flour mixture and stir until no lumps remain. Reduce heat to medium-low and simmer for 2 to 3 minutes or until the mixture begins to thicken.
- Stir the stock into the soup mixture and add the shredded chicken. Season with salt and pepper.
- Simmer soup for about 20 minutes or until the soup thickens. Stir in gnocchi and continue to simmer for 5 to 7 minutes or until gnocchi have cooked through. Adjust seasonings and serve.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
