Description
This creamy chicken gnocchi soup layers tender shredded chicken, soft potato dumplings, and vibrant spinach in a savory, herb-infused broth that feels like a warm hug on chilly days.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 2 carrots
- 2 celery stalks
- 8 ounces mushrooms
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken
- 1 teaspoon dried thyme
- Salt to taste
- Pepper to taste
- 16 ounces potato gnocchi
- 2 cups baby spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, celery, and mushrooms; sauté until vegetables are tender.
- Pour in chicken broth and bring to a gentle simmer.
- Stir in heavy cream, cooked chicken, dried thyme, salt, and pepper.
- Return to a simmer, then add the potato gnocchi.
- Cook until the gnocchi float to the surface and are tender, about 3–5 minutes.
- Add baby spinach and stir until wilted.
- Ladle into bowls and serve hot.
Notes
- Use rotisserie chicken to save time.
- Adjust soup thickness by varying the amount of broth or cream.
- Kale or Swiss chard can be substituted for spinach.
- Pairs well with crusty bread or garlic toast.