Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 package (16 oz) potato gnocchi
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1/2 teaspoon thyme
- Salt and pepper to taste
- Grated Parmesan cheese for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook until vegetables are tender, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil. Add shredded chicken and season with thyme, salt, and pepper.
- Reduce heat and stir in gnocchi. Cook until gnocchi float to the top, about 3-4 minutes.
- Pour in heavy cream and add chopped spinach. Stir until spinach wilts and soup is heated through.
- Serve hot, garnished with grated Parmesan cheese and fresh herbs if desired.
Notes
- Use fresh or frozen gnocchi for best texture.
- Adjust cream amount for a creamier or lighter broth.
- For a gluten-free version, substitute with gluten-free gnocchi and broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg