Creamy chicken soup with gnocchi

Recipe for a creamy, gently spicy chicken soup with gnocchi and vegetables.

Course Main course

Cuisine Danish

Nøgleord autumn food, Creamy soup, Easy dinner, Soup

Total Time 30

Servings people

Calories 677kcal

1 onion, roughly chopped
3 cloves garlic, finely chopped
2 tsp paprika
1 tsp thyme dried
1 tsp rosemary dried
1/2 tsp chilli flakes
25 g butter
2 tbsp plain flour
1,2 l chicken stock
250 g carrots, diced
3 sticks celery, sliced
1 leek, sliced
500 g gnocchi
400 g cooked chicken, shredded
200 ml cream or cooking cream whipping cream or a lighter cooking cream (such as Danish Cremefine) both work
50 g Parmesan, finely grated
75 g fresh spinach
Salt and freshly ground pepper
Oil

Heat a splash of oil in a large pot and fry the onion and garlic until soft and translucent, without colouring.
Add the spices and warm them through for a moment, then melt the butter in the pot and stir in the flour.
Pour in the stock along with the carrots and celery, and let the soup boil, covered, for about 7-8 minutes - depending on the size of the carrot pieces.
Add the leek, gnocchi, chicken and cream, and let the soup simmer on, still covered - until the gnocchi and vegetables are tender.
Stir in the Parmesan until it melts, then fold the spinach into the soup until it wilts.
Season the soup with salt, freshly ground pepper and a little more chilli if you like.