Description
Warm your soul with this comforting chicken gnocchi soup, a delightful blend of tender chicken, fluffy gnocchi, and vibrant vegetables simmered in a creamy broth.
Ingredients
Scale
For the Soup:
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 2 cups fresh spinach
- 1 package (16 oz) potato gnocchi
- 6 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream
- Salt, pepper, thyme, and rosemary to taste
Instructions
- 1. Prepare the Chicken
- – In a large pot over medium heat, add a splash of olive oil. Season the chicken breasts with salt and pepper. Cook until golden brown on both sides (about 5 minutes per side). Remove the chicken from the pot.
- 2. Sauté the Veggies
- – In the same pot, add minced garlic, diced carrots, and chopped celery. Sauté for about 5 minutes until vegetables soften.
- 3. Combine Ingredients
- – Return the cooked chicken to the pot and pour in the chicken broth. Bring to a gentle boil, then reduce heat and let it simmer for about 20 minutes.
- 4. Add Gnocchi
- – Shred the chicken using two forks right in the pot after it's cooked through (about 15 minutes). Add potato gnocchi and cook for an additional 3 minutes.
- 5. Stir in Cream and Spinach
- – Once the gnocchi are floating and puffed up, stir in heavy cream and fresh spinach. Cook together for another couple of minutes until combined.
- 6. Serve It Up
- – Ladle into bowls and top with freshly cracked pepper or grated Parmesan cheese as desired. Serve with crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (~300g)
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg