Creamy Chicken Gnocchi Soup
A delightful one-pot dish that combines tender chicken, fluffy gnocchi, and vibrant vegetables in a rich, creamy broth, perfect for cozy family dinners.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For sautéing vegetables
- 3 cups cooked chicken breast, shredded or diced Use skinless for a leaner option
- 16 oz potato gnocchi Cook quickly; add near the end
- 4 cups low-sodium chicken broth Can substitute with vegetable broth
- 2 cups half-and-half For a creamy base
Vegetables & Aromatics
- 1 small onion, diced Adds deep flavor
- 1 stalk celery, chopped
- 1 cup shredded carrots Provides sweetness and color
- 2 teaspoons minced garlic Enhances flavor
- 1.5 cups fresh spinach Fold in at the end
Seasoning
- salt and pepper to taste
Optional Finishing Touches
- fresh herbs or parmesan Add just before serving
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add diced onion, chopped celery, and shredded carrots; sauté for about 5 minutes until onions are translucent.
- Stir in minced garlic and cook for an additional minute.
Cooking the Soup
- Pour in 4 cups of low-sodium chicken broth. Bring to a gentle boil while stirring occasionally.
- Add cooked chicken and 2 cups of half-and-half. Lower heat and let it simmer for 5 minutes.
- Add 16 oz of potato gnocchi and cook for another 3-4 minutes, until tender and floating.
- Fold in 1½ cups of fresh spinach just before serving.
- Season with salt and pepper to taste and stir well before serving.
Notes
This soup can be customized with different vegetables and can be frozen for up to 3 months. Serve with fresh bread and pair with a light drink.