Description
A creamy chicken and gnocchi soup that cooks in one pot, perfect for cold evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 6 cups chicken broth
- 2 cups cooked chicken (shredded)
- 1 package (16 oz) gnocchi
- 2 cups fresh spinach
- 1 cup heavy cream
- Salt to taste
- Black pepper to taste
- Grated Parmesan cheese (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium heat until it shimmers.
- Add the diced onion, carrots, and celery, and sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the dried thyme and basil, then pour in the chicken broth and bring to a boil.
- Reduce the heat to a simmer, add the shredded chicken and gnocchi, and cook for 5–7 minutes until tender.
- Stir in the fresh spinach and heavy cream, cooking for another 2–3 minutes.
- Season with salt and pepper to taste, then ladle into bowls and sprinkle with grated Parmesan if using.
Notes
Leftover soup can be refrigerated for up to 3 days. Freezing is not ideal due to texture changes, but broth and chicken can be frozen separately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg