Description
This creamy chicken gnocchi soup is a comforting and hearty dish perfect for a cozy meal. Tender diced chicken, pillowy gnocchi, fresh spinach, and a flavorful blend of garlic and Italian seasoning come together in a rich, creamy broth. Ready in just 30 minutes, this soup is ideal for busy weeknights and serves 4.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 package (16 oz) gnocchi
- 1 cup spinach, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- Sauté the Onion and Garlic: In the same pot, add chopped onion and minced garlic. Sauté for 3-4 minutes until the onion becomes soft and fragrant but not browned.
- Add the Broth and Gnocchi: Pour in the chicken broth and bring it to a boil. Once boiling, stir in the gnocchi and cook according to package instructions, usually about 3 minutes, until the gnocchi float to the top.
- Return the Chicken and Add Cream: Add the cooked chicken back into the pot along with the heavy cream, chopped spinach, Italian seasoning, salt, and pepper. Reduce heat to a simmer and cook for another 5 minutes, allowing the soup to thicken slightly and the flavors to meld.
- Serve: Taste the soup and adjust seasonings if needed. Serve hot, garnished with extra spinach or Parmesan if desired. Enjoy your creamy chicken gnocchi soup!
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- You can swap fresh spinach with kale or Swiss chard for variation.
- The soup thickens as it cools, so reheat gently with a splash of broth.
- For added flavor, garnish with freshly grated Parmesan or chopped fresh herbs such as parsley or basil.
- Make sure not to overcook the gnocchi, as it can become mushy.
