Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup fresh spinach, chopped
- 16 oz potato gnocchi
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken and cook until no longer pink. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened (about 5 minutes). Add garlic and cook for 1 more minute.
- Pour in chicken broth and bring to a simmer. Add gnocchi and cook for 3-4 minutes until they float.
- Stir in heavy cream, spinach, thyme, parsley, and cooked chicken. Simmer for 5 minutes.
- Season with salt and pepper. Serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Substitute heavy cream with half-and-half for a lighter version.
- Fresh gnocchi cooks faster than frozen—adjust cooking time if needed.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg