Ingredients
Soup Ingredients
- 3-4 boneless skinless chicken breasts, cooked and diced
- 1 stalk of celery, chopped
- ½ white onion, diced
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- Salt and pepper, to taste
- 1 teaspoon thyme
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach, roughly chopped
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped celery, diced onions, minced garlic, and shredded carrots. Sauté for 2-3 minutes until the onions become translucent and the vegetables soften slightly.
- Add Chicken and Broth: Stir in the cooked diced chicken, then pour in the low sodium chicken broth. Season with salt, pepper, and thyme. Bring the mixture to a boil over medium-high heat.
- Cook Gnocchi: Once boiling, gently stir in the potato gnocchi. Boil for an additional 3-4 minutes until the gnocchi begin to float and cook through, then reduce heat to a simmer.
- Simmer Soup: Let the soup simmer for about 10 minutes to allow flavors to meld and the chicken to warm through thoroughly.
- Finish with Half and Half and Spinach: Stir in the half and half and the roughly chopped fresh spinach. Cook for another 1-2 minutes until the spinach wilts and the soup is creamy and heated throughout.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot for a delicious and comforting meal.
Notes
- You can use cooked rotisserie chicken to save time.
- For a lighter version, substitute half and half with whole milk or a milk alternative.
- Fresh spinach can be replaced with baby spinach or kale if preferred.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Be careful not to overcook the gnocchi as they can become mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
