Description
A creamy and comforting chicken gnocchi soup that’s quick to prepare, perfect for weeknight dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 4 cups chicken broth
- 1 pound cooked chicken, shredded
- 1 package (16 oz) gnocchi
- 1 cup heavy cream
- 2 cups fresh spinach
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat the olive oil over medium heat in a large pot. Add the diced onion, carrots, and celery. Sauté until the vegetables soften and smell sweet, about 5–7 minutes.
- Stir in the minced garlic, dried thyme, and dried basil. Cook for another minute until fragrant, then pour in the chicken broth and bring the pot to a gentle simmer.
- Add the shredded cooked chicken and the gnocchi to the simmering broth. Cook until the gnocchi float and are tender, about 3–5 minutes depending on the package instructions.
- Stir in the heavy cream and the fresh spinach. Cook just until the spinach wilts and the soup is heated through. Season with salt and pepper to taste. Serve hot with grated Parmesan sprinkled on top.
Notes
Use cooked or rotisserie chicken for convenience. Store leftovers in the fridge for up to 3-4 days; do not freeze with cream and gnocchi.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg