Creamy Chicken & Mushroom Gnocchi Soup Full Video

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Shred two boneless skinless chicken breasts using two forks.

In a large pot, add 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter; turn the heat to medium.

Add the shredded chicken breast to the pot and stir to coat each piece in the oil and butter.

Add in 1 cup of diced onion, 1 cup of shredded carrots, and 1 cup of diced celery; season with salt, pepper, and 1 teaspoon of Italian seasoning.

Stir in 1 cup of chopped mushrooms and mix well.

Add in 4 cloves of minced garlic and 2 tablespoons of flour; stir into the mixture and let it cook for a few minutes.

Pour in 1 cup of dry white wine, 2 cups of chicken stock, and 1 cup of heavy whipping cream; stir to combine.

Add in 1 cup of chopped spinach and stir it in.

Add in 2 cups of gnocchi and stir to combine; bring the soup up to a simmer and cover with a lid.

Cook for another 5 minutes.

Stir in 1/2 cup of shredded Monterey Jack cheese and 1/2 cup of freshly grated Parmesan cheese; cover the pot with the lid again and turn the heat off.

Let the soup rest for 15 minutes with the lid on to help it thicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens