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Too-Good Soup

ChickenGastro-PubStove-Top
Time :45 minutes
Yield :8 servings
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The Scoop

Naming a recipe "Too-Good Soup" is a bold move. Thankfully, this one backs it up. 
Naming a recipe "Too-Good Soup" is a bold move. Thankfully, this one backs it up. 
With tender chicken, cloud-like gnocchi, fresh spinach, and a velvety broth, this is the kind of meal that makes everyone wander into the kitchen asking, "What’s cooking"?
One spoonful in, and you’ll understand exactly how it got its name. 
Hack it:
Use chicken breast instead of thighs if you prefer leaner meat.
No gnocchi? How about using ravioli or tortellini and adjusting the cooking time according to the packaging directions?
Use frozen spinach if it’s more convenient or budget-friendly.
Leftovers:
Upgrade any leftovers into a tortilla soup. Add a spoonful of tomato paste and some chili, and top with crushed tortilla chips, fresh cilantro, and diced avocado.
Make an unconventional risotto. Add arborio rice, and simmer until it absorbs the liquids and is creamy and tender. Add parmesan and enjoy!
Use the leftover soup as a wet base for a bake. Mix with penne and vegetables, let the pasta absorb the liquids in the oven, and top with grated cheese.

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 large carrots, peeled and chopped
  • 2 sticks celery, chopped
  • 4 cloves garlic, chopped
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon kosher salt, plus more, to taste
  • 1/2 teaspoon black pepper, plus more, to taste
  • 1 (16-ounce) package gnocchi
  • 1 (5-ounce) container baby spinach, roughly chopped
  • 1 cup half-and-half

Directions

  • In a Dutch oven over medium heat, heat the olive oil.
  • Add the onion, the carrots, and the celery and cook, while stirring occasionally, until softened, about 10-12 minutes.
  • In the last minute of cooking the veggies, add the garlic until it becomes fragrant.
  • Add the flour to the veggie mixture and cook, while stirring constantly, until the flour is evenly combined and the veggies are well-coated, about 1 minute.
  • Gradually add the chicken broth while stirring.
  • Bring the soup mixture to a simmer.
  • Add the chicken pieces, the thyme, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper and bring the soup mixture to a simmer again over medium heat.
  • Reduce the heat to medium-low and simmer until the chicken reaches an internal temperature of 165 degrees F, about 5 minutes.
  • Add the gnocchi and cover the pot.
  • Cook, while stirring occasionally, until the gnocchi is tender and fluffy, about 4-5 minutes.
  • Add the spinach and the half-and-half and stir to combine.
  • Cook, while stirring occasionally, until the spinach is tender, about 1-2 minutes.
  • Transfer the soup from the heat.
  • Taste and season the soup with the extra salt and the extra pepper, as needed.
  • Serve.
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