Chicken Gnocchi Soup Recipe
Nutritional Information (Per Serving):
Calories: ~350
Protein: ~30g
Carbohydrates: ~30g
Fat: ~15g
Ingredients
- 34 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 see note
- 1 cup fresh spinach roughly chopped
Instructions
- Step 1: Sauté Vegetables
- Heat olive oil in a large pot over medium heat.
- Add the celery, onions, garlic, and shredded carrots.
- Sauté for 23 minutes, until the onions are translucent.
- Step 2: Cook Chicken & Gnocchi
- Add the diced chicken, chicken broth, salt, pepper, and thyme to the pot.
- Bring the mixture to a boil.
- Gently stir in the gnocchi and cook for 34 minutes longer.
- Reduce heat to a simmer and cook for an additional 10 minutes.
- Step 3: Add Half and Half & Spinach
- Stir in the half and half and fresh spinach.
- Cook for 12 minutes until the spinach wilts and becomes tender.
- Taste the soup and adjust seasoning with salt and pepper if needed.
Notes
Serving Suggestions
Serve the soup with a slice of crusty bread for dipping.
Pair with a green salad for a balanced meal. Tips & Variations
For extra creaminess: Use heavy cream instead of half and half.
Make it spicy: Add a pinch of red pepper flakes for a little heat.
Serve the soup with a slice of crusty bread for dipping.
Pair with a green salad for a balanced meal. Tips & Variations
For extra creaminess: Use heavy cream instead of half and half.
Make it spicy: Add a pinch of red pepper flakes for a little heat.