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Summerhill Chicken Gnocchi Soup

This chicken gnocchi soup is a treat for the taste buds. Warm and hearty, this creamy soup brings chicken, goat milk, and potato gnocchi together for a delicious winter treat.


  • 1 lb boneless skinless chicken breasts (cooked and shredded)

  • 2 cups Summerhill Goat Milk

  • 16 oz mini potato gnocchi

  • 1 T olive oil

  • 4 T butter

  • ΒΌ cup flour

  • 1 small onion, chopped

  • 2 garlic cloves, minced

  • 6 cups chicken broth

  • 1 cup carrots, shredded

  • 2 t parsley flakes

  • Salt and pepper

  • 1 cup spinach, chopped

How to Make It

Step 1

In large dutch oven, melt butter and olive oil.

Step 2

Add onions, carrots, and garlic and cook until onions are translucent.

Step 3

Whisk in flour and let cook for a minute.

Step 4

Slowly stir in chicken broth and simmer until it starts to thicken up.

Step 5

Meanwhile, cook gnocchi, drain, and set aside.

Step 6

Add goat milk to veggie and broth mix and bring to boil. Stir in seasonings.

Step 7

Once at a boil, reduce heat and add gnocchi, chicken, and spinach. Reduce until heated through.

Goat Milk vs. Cow Milk

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