Chicken Gnocchi Soup

This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, and spinach in a creamy, flavorful broth, it’s made in 30 minutes!

INGREDIENTS

  • 2 tablespoons oil
  • ½ medium onion finely chopped
  • 2 ribs celery finely chopped
  • 1 cup carrot matchsticks (or finely chopped carrots)
  • 1 teaspoon dried parsley
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 boneless skinless chicken breasts
  • 4 cups low sodium chicken broth
  • ¾ cup heavy cream
  • 1 tablespoon corn starch
  • 3 cups small gnocchi (500g)
  • 1 ½ cups fresh spinach roughly chopped
  • ¼ cup grated Parmesan cheese



INSTRUCTIONS

  • In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.
  • Add parsley, garlic, thyme, salt and pepper and stir.
  • Add broth and chicken breasts and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender and chicken reaches an internal temperature of 165 degrees F, about 12-15 minutes.
  • Remove chicken breasts to a cutting board to shred. Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened.
  • Stir in shredded chicken, spinach and Parmesan. Adjust seasonings to taste. Serve.

Article Categories:
Soup Recipes

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