Description
A comforting, creamy soup made with tender shredded chicken, soft gnocchi, bright spinach, and a rich broth perfect for cold nights.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 4 cups chicken broth
- 1 pound cooked chicken, shredded
- 1 cup heavy cream
- 1 package (1 lb) gnocchi
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Warm a large pot over medium heat and add the olive oil. Toss in the diced onion, carrots, and celery. Sauté until softened and the onion looks translucent.
- Add the minced garlic and dried thyme. Cook for about a minute, stirring constantly.
- Pour in the chicken broth and bring to a gentle boil.
- Stir in the shredded chicken and the package of gnocchi. Let the soup simmer until the gnocchi float, about 3–5 minutes.
- Turn the heat down. Slowly stir in the heavy cream and add the fresh spinach. Cook just until the spinach wilts and everything is heated through.
- Season with salt and freshly cracked black pepper to taste. Ladle into bowls and serve hot.
Notes
Use rotisserie or leftover roasted chicken to save time. Swap half-and-half for heavy cream for a lighter soup. Frozen spinach works in a pinch; squeeze out excess water before adding.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American