Description
A creamy gnocchi soup packed with tender chicken, pillowy potato dumplings, fresh spinach, and aromatic vegetables in a rich broth. This comforting, one-pot meal is perfect for busy weeknights or cozy family dinners.
Ingredients
2 Tbsp olive oil or butter
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
~2 cups cooked chicken, shredded or diced
6 cups low-sodium chicken broth
1 lb potato gnocchi (fresh or frozen)
2 cups fresh spinach (or kale)
1½ cups heavy cream or half-and-half
1–2 tsp fresh or dried thyme
Salt and freshly ground black pepper, to taste
1 Tbsp butter (optional, for added richness)
Grated parmesan cheese, for serving (optional)
Instructions
Heat a large soup pot over medium heat and add olive oil or butter. Sauté onion, carrots, and celery for about 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
Stir in cooked chicken and thyme, then pour in chicken broth. Bring to a gentle boil, reduce heat, and let simmer for about 5 minutes.
Gently add the gnocchi to the pot and return to a simmer. Cook until the gnocchi float to the surface (3–4 minutes for fresh gnocchi, slightly longer for frozen).
Add spinach and stir until wilted. Reduce heat to low, then slowly pour in heavy cream, stirring constantly. Heat until warmed through without boiling.
Season with salt and pepper to taste. For extra richness, stir in an additional tablespoon of butter or sprinkle with parmesan. Serve hot with crusty bread.
Notes
Use rotisserie chicken to save time.
For a lighter version, substitute half-and-half or whole milk for heavy cream.
Add mushrooms or bacon for extra depth of flavor.
To freeze, omit cream and spinach, and add them fresh when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop, One-Pot
- Cuisine: Italian-American