Ingredients
Scale
- 1 lb chicken breast, diced
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 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 browned, about 5 minutes.
- Add garlic, onion, carrots, and celery. Sauté until vegetables soften, about 5 minutes.
- Pour in chicken broth and bring to a simmer.
- Add gnocchi and cook until they float to the surface, about 3 minutes.
- Stir in heavy cream, spinach, thyme, and parsley. Simmer for another 5 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp water and stir into the soup before adding cream.
- Use pre-cooked rotisserie chicken to save time.
- Fresh gnocchi cooks faster than frozen—adjust cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg