Description
A creamy and comforting soup featuring chicken and gnocchi.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 tsp dried thyme
- 1 tsp dried basil
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 package (16 oz / 450 g) gnocchi
- 2 cups fresh spinach
- 1 cup heavy cream
- Salt, to taste
- Black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery and sauté for about 5 minutes, until the vegetables are softened.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add the dried thyme and basil, then pour in the chicken broth.
- Bring the soup to a boil.
- Reduce the heat to a gentle simmer. Add the shredded chicken and gnocchi.
- Cook for 5–7 minutes, or until the gnocchi float to the top and are tender.
- Stir in the fresh spinach and heavy cream.
- Cook for another 2–3 minutes, until the spinach is wilted and the soup is creamy.
- Season with salt and black pepper to taste.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
- For extra flavor, sauté the garlic with a pinch of red pepper flakes.
- Prefer a thicker soup? Add a little more heavy cream or slightly reduce the broth.
- Storage: Leftovers keep well in the refrigerator for up to 3 days. Reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Olive Garden Chicken Gnocchi Soup, Chicken Soup, Gnocchi Soup