Description

A cozy, creamy soup made with tender chicken, pillowy gnocchi, and fresh vegetables in a flavorful broth. This Italian-inspired dish is perfect for a comforting meal!

Ingredients

Units Scale

2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 medium carrot, diced
2 celery stalks, diced
1 lb boneless, skinless chicken breasts (or thighs), diced
4 cups chicken broth
1 tsp salt (or to taste)
1/2 tsp black pepper
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes (optional)
1 (16 oz) package potato gnocchi
2 cups fresh spinach, chopped
1 cup heavy cream (or half-and-half)
1/2 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Sauté the aromatics – In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Sauté for 3-4 minutes until softened.
Cook the chicken – Add diced chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned.
Simmer the soup – Pour in chicken broth, salt, pepper, Italian seasoning, and red pepper flakes. Bring to a simmer and let cook for 10-15 minutes until chicken is tender.
Add gnocchi & spinach – Stir in the gnocchi and cook for about 3-4 minutes, or until they float to the top. Add spinach and let it wilt.
Make it creamy – Reduce heat to low, then stir in heavy cream and Parmesan cheese. Simmer for another 2-3 minutes until warmed through. Adjust seasoning if needed.
Serve – Garnish with fresh parsley and extra Parmesan. Enjoy warm with crusty bread!

Notes

Use rotisserie chicken for a quicker version.
Swap spinach for kale if preferred.
For a lighter option, use milk instead of heavy cream