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
2tablespoonsoil
½medium onionfinely chopped
2ribsceleryfinely chopped
1cupcarrot matchsticks(or finely chopped carrots)
1teaspoondried parsley
1teaspoonminced garlic
½teaspoondried thyme
¾teaspoonsalt
¼teaspoonpepper
2boneless skinless chicken breasts
4cupslow sodium chicken broth
¾cupheavy cream
1tablespooncorn starch
3cupssmall gnocchi(500g)
1 ½cupsfresh spinachroughly chopped
¼cupgrated 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.