Warm up on a snowy evening by enjoying a bowl of this chicken and pasta soup. It’s quick to fix and loved by all who try it.
—JACLYNN ROBINSON SHINGLETOWN, CA
PREP: 25 MIN. • COOK: 15 MIN. • MAKES: 8 SERVINGS (2 QUARTS)
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1/3 cup butter, divided
1 small onion, chopped
1 medium carrot, shredded
1 celery rib, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
3 1/2 cups 2% milk
1 1/2 cups heavy whipping cream
1 tablespoon reduced-sodium chicken bouillon granules
1/4 teaspoon coarsely ground pepper
1 package (16 ounces) potato gnocchi
1/2 cup chopped fresh spinach
1. In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender.
2. Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.
3. Add the gnocchi and spinach; cook for 3-4 minutes or until the spinach is wilted. Add the chicken. Cover and simmer for 10 minutes or until heated through (do not boil).
NOTE Look for potato gnocchi in the pasta or frozen foods section of the grocery store.