Creamy Chicken Gnocchi Soup
A delightful dish that combines tender chicken, fluffy gnocchi, and a rich, creamy broth bursting with flavor.
Ingredients
Essentials
- 2 tablespoons Olive Oil Can substitute with vegetable oil.
- 3 cups Cooked chicken breast, shredded or diced For best results, use leftovers or rotisserie chicken.
- 16 oz Potato gnocchi Cook according to package instructions.
- 4 cups Low-sodium chicken broth Can substitute with vegetable broth.
- 2 cups Half-and-half For a lighter version, use cashew milk.
Aromatics & Vegetables
- 1 small Diced onion Sauté until fragrant and translucent.
- 1 stalk Chopped celery Helps build flavor base.
- 1 cup Shredded carrots Cook until soft.
- 2 teaspoons Minced garlic Add near the end of sautéing to retain flavor.
Finishing Touches
- 1.5 cups Fresh spinach Add right before serving.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add diced onion and chopped celery, cooking for about 3-4 minutes until fragrant and translucent.
- Toss in shredded carrots and minced garlic, sautéing for an additional 2-3 minutes.
- Stir in cooked chicken breast, warming through for about 2 minutes.
- Add the low-sodium chicken broth and dried thyme, bringing to a simmer.
- Once simmering, add the gnocchi and cook for 2-3 minutes until they float to the top.
- Lower the heat and stir in half-and-half and chopped spinach, cooking for a couple minutes until wilted.
- Season with salt and pepper to taste, and serve.
Notes
Enhance flavor with lemon juice just before serving. Customize with favorite vegetables or serve with grated Parmesan cheese.