Description
This Chicken Gnocchi Soup stands out with its creamy texture, tender chicken, and fresh spinach, making it the ideal choice for a quick and comforting dinner.
Ingredients
Scale
- 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
- Heat oil in a large dutch oven or soup pot over medium-high heat. Add onion, celery, and carrots; cook until slightly softened.
- Stir in parsley, garlic, thyme, salt, and pepper; mix well.
- Pour in broth and add chicken breasts. Bring to a simmer, then reduce heat to medium-low, cover, and cook until chicken reaches 165 degrees F and vegetables are tender, about 12-15 minutes.
- Transfer chicken to a cutting board to shred. In a bowl, whisk together cream and corn starch; stir into the soup along with the gnocchi. Simmer for 4-5 minutes until gnocchi are tender and soup thickens slightly.
- Mix in shredded chicken, spinach, and Parmesan. Adjust seasonings and serve.
Notes
For a thicker soup, adjust the amount of corn starch in the cream mixture.
Feel free to add more vegetables based on your taste or what you have on hand.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg