
Chicken Gnocchi Soup
Ingredients
- Chicken Tenderloins
- 2 tbsp Olive Oil
- 2 tbsp butter
- 1 tbsp minced garlic
- 1 cup diced onion
- 1/4 cup flour
- 2 tbsp cornstarch
- 3 cups Chicken Stock
- 4 cups Whole Milk
- 1 Bay Leaf
- 1 tsp chicken boullion
- 1 tsp paprika
- 2 tsp italian seasoning
- Crushed red pepper to taste
- Black pepper to taste
- 1 juiced lemon
- 1 cup shredded carrots
- 1 1/2 cups packed spinach
- 1 cup peas
- 16 oz Potato Gnocchi
Instructions
- Warm butter and olive oil in a large pot over medium heat.
- Add onions, heat for about 5 minutes, then add garlic and sprinkle in flour. Stir and cook for about 2 minutes
- Turn heat to low, stir in chicken broth.
- Whisk cornstarch and milk together and add it to the pot along with all seasonings, bay leaf, lemon juice, and boullion.
- You can cook your chicken however you want; I cut it into cubes and pan-fried it at this stage.
- Add spinach, carrots, peas. Cook until the spinach is mostly cooked (shriveled).
- Put the gnocchi in, cook until all the gnocchi are tender and floating.
- Add more salt and pepper to taste as needed.
- Remove the bay leaf and Enjoy :)
- I combined two recipes to make this one, they can be found here and here.
- NOTE: The photo does not feature carrots because my roommate does not like them but I think carrots would improve the dish so I put it in the recipe.