Description
A creamy and comforting chicken gnocchi soup loaded with tender chicken, pillowy gnocchi, and hearty vegetables. Perfect for chilly evenings or when you need a warm bowl of goodness.
Ingredients
- Boneless, skinless chicken breasts or thighs
- Potato gnocchi
- Fresh spinach
- Carrots, celery, and onion (the classic trio)
- Chicken broth
- Heavy cream
- Garlic
- Olive oil or butter
- Seasonings: Thyme, basil, salt, and pepper
Instructions
- Cook the chicken: In a large pot, heat olive oil or butter over medium heat. Sear the chicken on both sides until cooked through. Remove, shred, and set aside.
- Sauté vegetables: Add diced onions, carrots, and celery to the pot. Cook until softened, then add minced garlic and cook for 1 minute.
- Build the soup base: Pour in the chicken broth and bring to a simmer. Stir in thyme, basil, salt, and pepper for flavor.
- Add the gnocchi: Drop the gnocchi into the simmering broth and cook until they float to the top (about 3–4 minutes).
- Finish with cream and spinach: Stir in the heavy cream and shredded chicken. Add fresh spinach and simmer until wilted. Adjust seasoning as needed.
- Serve and enjoy: Ladle the soup into bowls and enjoy warm with crusty bread
Notes
- Make it lighter: Substitute heavy cream with half-and-half for a lighter version.
- Extra veggies: Add mushrooms, zucchini, or diced tomatoes for variety.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Gnocchi may absorb liquid, so add extra broth when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg