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Creamy Chicken Gnocchi Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the Soup
  • 1 large boneless, skinless chicken breast about 1 to 1½ pounds, cut into bite-sized pieces
  • 1 package potato gnocchi about 16 ounces, refrigerated or shelf-stable
  • 5 cups chicken broth
  • 1 cup heavy cream
  • 1 medium carrot diced
  • 1 stalk celery diced
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 2 cups fresh spinach optional
  • 1 tablespoon olive oil
  • ½ teaspoon dried thyme
  • salt and black pepper to taste

Method
 

  1. Prepare the vegetables and chicken: Dice the onion, carrot, and celery, cut the chicken into bite-sized pieces, and mince the garlic.
  2. Cook the vegetables: Heat a large pot over medium heat, add the olive oil, then cook the onion, carrot, and celery for about 5 minutes until they begin to soften.
  3. Add the garlic and chicken: Stir in the garlic and cook for 30 seconds. Add the chicken, thyme, salt, and black pepper, then cook for 4 to 5 minutes until the outside of the chicken is no longer pink.
  4. Pour in the broth: Add the chicken broth, stir well, bring to a gentle boil, then reduce the heat to medium-low and simmer for about 10 minutes.
  5. Add the gnocchi: Stir in the gnocchi and cook according to the package directions, usually 3 to 5 minutes, until tender.
  6. Add the cream: Lower the heat and slowly stir in the heavy cream. Warm gently for another 3 to 4 minutes without allowing the soup to boil hard.
  7. Add the spinach: Stir in the fresh spinach and cook for 1 to 2 minutes until wilted.
  8. Check the seasoning: Taste the soup and adjust the salt and pepper. Add a little extra chicken broth if it is thicker than you prefer.
  9. Serve hot: Ladle the soup into bowls while the gnocchi is tender and finish with extra black pepper or fresh herbs if desired.