Pesto Chicken and Gnocchi Soup
Today's recipe combines some of my family's favorite ingredients - pesto sauce, chicken and gnocchi! I have tried a few different versions of this soup, but this one remains my favorite. It's easy, delicious and full of flavor!
Servings: 8 servings
Ingredients
- 2 tablespoons butter
- 2 carrots peeled and chopped
- 1 rib celery chopped
- 1 small onion chopped
- 1 clove garlic minced
- ¼ cup all-purpose flour
- 1 carton chicken broth 32 oz.
- 1 can condensed cream of chicken soup, undiluted 10 3/4 oz.
- 1 - 1 ½ pounds cooked chicken chopped
- 1 package gnocchi 16 oz.
- 1 cup packed spinach chopped
- 1 - 2 tablespoons pesto sauce or to taste
Instructions
- Melt butter in a soup pot. Add the carrots, celery and onion. Saute 4-5 minutes or until the vegetables start to soften. Add the garlic. Continue to saute another 1-2 minutes. Stir in the flour. Stir in the chicken broth and cream of chicken soup. Heat over medium-high heat until the mixture comes to a boil; reduce heat and allow to simmer for 20-25 minutes.
- Meanwhile, cook the gnocchi according to package directions and drain. Add the chicken and spinach to the soup. Continue to cook until the chicken is heated through and the spinach starts to wilt. Stir in pesto sauce and gnocchi.
- Serve hot.
Notes
- Store the remaining soup and gnocchi separately. I think the gnocchi gets kinda funky if you let it play in the soup for too long. If the texture doesn’t bother you, by all means, let ’em mingle together in the fridge!
Nutrition
Calories: 235kcal | Carbohydrates: 9g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 390mg | Potassium: 315mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3152IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg
