Description
A warm and cozy chicken and gnocchi soup, perfect for chilly evenings, featuring shredded chicken, potato gnocchi, heavy cream, and fresh spinach.
Ingredients
- 1 pound cooked chicken breast, shredded
- 1 package potato gnocchi (about 16 oz)
- 4 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream
- 2 cups fresh spinach, loosely packed
- 1 cup mixed vegetables: diced carrots, celery, and onion
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Heat a large pot over medium and add a tablespoon of olive oil. Sauté the minced garlic and the mixed vegetables (onion, carrot, celery) until soft and fragrant, about 5–7 minutes.
- Add the shredded chicken and pour in the chicken broth. Stir, bring to a gentle simmer, and let it mingle for 3–5 minutes.
- Increase heat slightly and add the gnocchi. Stir so they don’t stick to the bottom. Cook until they float, usually 2–4 minutes.
- Reduce heat to low. Stir in the heavy cream, then add the spinach and Italian seasoning. Mix gently until the spinach wilts and the soup is heated through.
- Taste and season with salt and pepper, then let the soup sit on very low heat for a couple of minutes before serving.
Notes
For a healthier option, swap heavy cream for half-and-half. You can also substitute shredded roasted cauliflower or white beans for chicken for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American