Chicken Gnocchi Soup
A comforting and creamy soup featuring tender chicken, pillowy gnocchi, and fresh spinach, perfect for chilly nights.
Ingredients
For the Soup
- 2 cups chicken broth Use low-sodium if adjusting salt.
- 1 cup heavy cream Substitute half-and-half for a lighter finish.
- 1 cup cooked chicken, shredded Rotisserie or poached breast works great.
- 1 package gnocchi Store-bought potato gnocchi.
- 2 cups spinach Baby spinach wilts quickly.
- 1 medium carrot, diced Or 1/2 cup sliced.
- 1/2 onion diced Yellow or sweet onion.
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
Instructions
Preparation
- Heat a large pot over medium heat and add a splash of olive oil.
- Add the diced onion and carrot and cook, stirring, for 4–5 minutes until softened.
- Add the minced garlic and cook one more minute until fragrant.
- Pour in the chicken broth and bring the pot to a boil.
- Add the gnocchi to the boiling broth. Cook according to the package instructions (usually 2–4 minutes) until the gnocchi float and are tender.
Cooking
- Reduce the heat to low.
- Stir in the shredded chicken, spinach, heavy cream, and Italian seasoning.
- Mix until the spinach wilts and the soup is evenly creamy.
- Simmer gently for 2–3 minutes to heat everything through; avoid boiling once the cream is added to prevent separation.
- Taste and season with salt and pepper as needed.
Serving
- Ladle into bowls and serve warm.
Notes
Best served with a crisp green salad and warm, crusty bread. For a different contrast, serve alongside a bacon-forward dish.