Chicken and Gnocchi Soup
A comforting and flavorful soup made with tender chicken, pillowy gnocchi, and vibrant vegetables in a creamy broth, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for a quicker option
- 1 pound potato gnocchi Store-bought for convenience, but feel free to try making your own
- 4 cups chicken broth Homemade broth works wonders, but store-bought is perfectly acceptable
- 1 cup heavy cream Or swap with half-and-half for a lighter version
- 1 cup fresh spinach Or swap with kale for a stronger flavor
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, diced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
Preparation
- In a large soup pot, heat the olive oil over medium heat.
- Once hot, add the diced onion, sliced carrots, and diced celery. Sauté until softened and fragrant, about 5 minutes.
- Stir in the minced garlic and dried thyme. Cook for an additional minute.
- Pour in the chicken broth and bring the mixture to a soft simmer. Cook for around 10 minutes.
- Toss in your potato gnocchi and let them cook for about 3-4 minutes, or until they float to the surface.
- Pour in the heavy cream and add the shredded chicken. Stir until well combined, and let it simmer for another 5 minutes.
- Fold in the fresh spinach and season with salt and pepper to taste. Allow the spinach to wilt slightly before serving.
- Ladle your Chicken and Gnocchi Soup into bowls and enjoy immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup can be frozen, but note that gnocchi may become softer after thawing. Reheat gently on the stove.