Description
Creamy chicken gnocchi soup made with tender chicken, soft potato gnocchi, spinach, and a silky broth. A cozy, dependable soup that comes together quickly and feels like true comfort food.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts, cooked and diced
- 1 tablespoon olive oil
- 1 stalk celery, chopped
- 1/2 white onion, diced
- 2 teaspoons minced garlic
- 1/2 cup shredded carrots
- 4 cups low sodium chicken broth
- Salt and black pepper, to taste
- 1 teaspoon dried thyme
- 16 ounces potato gnocchi
- 2 cups half-and-half
- 1 cup fresh spinach, roughly chopped
Instructions
- Heat olive oil in a large pot over medium heat and add the onion, celery, carrots, and garlic. Cook until the vegetables soften and smell gently savory.
- Pour in the chicken broth, add the cooked chicken, thyme, salt, and pepper, and bring the soup to a steady simmer.
- Add the potato gnocchi and cook gently until they float and feel tender, stirring only as needed to prevent sticking.
- Lower the heat and slowly stir in the half-and-half, keeping the soup at a gentle simmer.
- Add the spinach and cook just until wilted, then taste and adjust seasoning before serving.
Notes
- For extra richness, replace one cup of the half-and-half with heavy cream.
- Avoid boiling after adding dairy to prevent separation.
- This soup thickens as it sits; add a splash of warm broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6
- Sodium: 980
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 28
- Cholesterol: 110
