Description
A hearty and comforting chicken gnocchi soup filled with vegetables and creamy goodness.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely minced
- 1 cup carrots, sliced or chopped
- 1 cup celery, sliced or chopped
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 2 cups chicken breast or thighs, shredded or chopped
- 4 cups chicken broth
- 1–1/4 cup heavy whipping cream
- 1–1/2 cups baby spinach, chopped
- 1 package (16-ounce) potato gnocchi
- Salt and pepper to taste
Instructions
- Melt the butter in a Dutch oven. Add the onions, carrots, and celery and sauté until the onions are soft and translucent, about 7-10 minutes.
- Add the garlic and sauté for another 2 minutes. Stir in the Italian seasoning and red pepper flakes.
- Pour in the chicken broth and bring to a boil, then reduce heat to a simmer.
- Add the finely grated parmesan cheese.
- Add the gnocchi to the broth and cook for about 3 minutes until they float to the top.
- Add the shredded or chopped chicken to the broth.
- Stir in the heavy whipping cream and cook for another 2-3 minutes until heated through.
- Add the spinach to the soup and cook just until wilted, then remove the pot from heat.
- Season with pepper. You probably won’t need to add salt because parmesan cheese is already salty.
- Ladle the soup into bowls and serve with grated parmesan cheese.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- This soup can also be frozen, but the texture of the gnocchi may change upon reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg