Description
This creamy chicken gnocchi soup is a comforting and hearty meal perfect for chilly days. Featuring tender diced chicken, soft gnocchi, fresh spinach, and a rich, creamy broth infused with garlic and Italian seasoning, this dish comes together quickly in just 30 minutes for a satisfying and flavorful bowl of soup.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Main Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 package (16 oz) gnocchi
- 1 cup spinach, chopped
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides. Once cooked, remove the chicken from the pot and set it aside.
- Sauté the Onion and Garlic: In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until they become softened and fragrant, developing the base flavor for the soup.
- Add the Broth and Gnocchi: Pour the chicken broth into the pot and bring it to a boil. Stir in the gnocchi and cook according to the package instructions, which is about 3 minutes, until they float and are tender.
- Return the Chicken and Add Cream: Add the cooked chicken back into the pot, then stir in the heavy cream, chopped spinach, Italian seasoning, salt, and pepper. Let the soup simmer gently for another 5 minutes or until it thickens slightly and the flavors meld together.
- Serve: Taste the soup and adjust seasonings if necessary. Serve hot and enjoy this creamy, comforting chicken gnocchi soup.
Notes
- You can substitute heavy cream with half-and-half for a lighter option, but the soup will be less rich and creamy.
- For extra flavor, consider adding grated Parmesan cheese when serving.
- Spinach can be replaced with kale or Swiss chard for a different green vegetable.
- Make sure not to overcook gnocchi as they can become mushy; cook until they float to the surface.
- This soup can be stored in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cream.
