Description
Creamy Chicken Gnocchi Soup is a comforting dish made with tender chicken, gnocchi, and fresh vegetables in a rich creamy broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 package (16 oz) potato gnocchi
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Stir in the minced garlic, dried thyme, and dried oregano. Season with salt and pepper. Cook for an additional minute until fragrant.
- Pour in the chicken broth and bring the mixture to a gentle boil. Add the shredded chicken and let it simmer for about 10 minutes to allow the flavors to meld.
- Stir in the potato gnocchi and cook according to package instructions, usually about 2-3 minutes until they float to the top.
- Reduce the heat to low and stir in the heavy cream and fresh spinach. Allow the soup to heat through for another 2-3 minutes, ensuring the spinach wilts.
- Stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning with salt and pepper, if needed.
- Serve the soup hot, garnished with chopped fresh parsley.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stove before serving.
- Feel free to add other vegetables like mushrooms or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg