Description
This comforting Pesto Chicken and Gnocchi Soup combines tender cooked chicken, pillowy gnocchi, and fresh spinach in a creamy broth enhanced with pesto sauce. Perfect for a hearty meal, this soup is easy to prepare and packed with flavors from sautéed vegetables and aromatic pesto.
Ingredients
Scale
Vegetables and Aromatics
- 2 carrots, peeled and chopped
- 1 rib celery, chopped
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 cup packed spinach, chopped
Soup Base
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 carton chicken broth (32 oz.)
- 1 can condensed cream of chicken soup, undiluted (10 3/4 oz.)
Main Ingredients
- 1 – 1 1/2 pounds cooked chicken, chopped
- 1 package gnocchi (16 oz.)
- 1 – 2 tablespoons pesto sauce (or to taste)
Instructions
- Prepare the Vegetables: Melt butter in a large soup pot over medium heat. Add the chopped carrots, celery, and onion. Sauté for 4-5 minutes until the vegetables begin to soften. Add minced garlic and continue to sauté for another 1-2 minutes until fragrant.
- Create the Soup Base: Stir in the all-purpose flour to the vegetables to create a roux, coating everything evenly. Gradually add the chicken broth and undiluted cream of chicken soup, stirring constantly to avoid lumps. Increase the heat to medium-high and bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes to allow flavors to meld and thicken the soup.
- Cook the Gnocchi: While the soup simmers, cook the gnocchi according to package instructions, typically boiling in water until they float, indicating they are done. Drain the gnocchi thoroughly.
- Combine Ingredients: Add the chopped cooked chicken and chopped spinach to the simmering soup. Cook just until the chicken is heated through and the spinach begins to wilt, about 3-5 minutes.
- Finish the Soup: Stir in the pesto sauce according to your taste preference, then gently fold in the cooked gnocchi. Heat through for an additional 1-2 minutes.
- Serve: Ladle the soup into bowls and serve hot for a cozy and flavorful meal.
Notes
- You can substitute frozen spinach if fresh is unavailable; just add it directly to the soup to thaw.
- For a dairy-free version, use a dairy-free butter substitute and a suitable cream of chicken soup alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adjust the pesto quantity for milder or stronger basil flavor.
- Cooked chicken can be rotisserie or leftover roasted chicken for convenience.
