Chicken Gnocchi Soup
A comforting and creamy chicken gnocchi soup filled with vegetables and tender chicken.
Equipment
- large pot
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 4 cup chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 package potato gnocchi (16 ounces)
- 2 cup fresh spinach, roughly chopped
- salt (to taste)
- pepper (to taste)
- Parmesan cheese (for serving (optional))
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables are tender, about 5 minutes.
- Stir in the minced garlic, thyme, and oregano, and cook for another minute until fragrant.
- Pour in the chicken broth and add the chicken breasts. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the heavy cream and bring the soup back to a gentle simmer.
- Add the potato gnocchi to the soup and cook for about 5 minutes, or until the gnocchi float to the top.
- Add the chopped spinach and stir until wilted. Season the soup with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
For a lighter version, you can use half-and-half instead of heavy cream.
Nutrition
Calories: 400kcal | Carbohydrates: 30g | Protein: 25g | Fat: 20g | Sodium: 800mg