Creamy Chicken Gnocchi Soup (Print Version)
# Ingredients:
→ Proteins & Produce
01 -
3-4 boneless skinless chicken breasts, cooked and diced
02 -
1 stalk celery, chopped
03 -
1/2 white onion, diced
04 -
2 teaspoons minced garlic
05 -
1/2 cup shredded carrots
06 -
1 cup fresh spinach, roughly chopped
→ Pantry & Dairy
07 -
1 tablespoon olive oil
08 -
4 cups low sodium chicken broth
09 -
16 ounces potato gnocchi
10 -
2 cups half and half
→ Seasonings
11 -
Salt and pepper, to taste
12 -
1 teaspoon thyme
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and sauté for 2-3 minutes until onions are translucent.
02 -
Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.
03 -
Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.
# Notes:
01 -
For an even creamier soup, try replacing one cup of half and half with heavy cream for a richer, velvety texture.