One Pot Chicken Gnocchi Soup
Creamy soup with shredded chicken, potato gnocchi, carrots, and spinach, all made in one pot.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast
- 1 tbsp olive oil
- 1 small onion diced
- 1 carrot peeled and diced
- 2 cloves garlic minced
- 4 cup low sodium chicken broth
- 1 package (16 oz) shelf-stable potato gnocchi
- 1 cup heavy cream
- 2 cup fresh baby spinach roughly chopped
- 1 tsp Italian seasoning
- ΒΌ cup freshly grated Parmesan cheese for serving
- salt and pepper to taste
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Cook the onion and carrot for about 5 minutes until softened, then add the garlic for 30 seconds.
- Add the broth, chicken, and Italian seasoning. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes until the chicken reaches 165 degrees F.
- Move the chicken to a board and shred it with two forks.
- Add the gnocchi to the simmering broth and cook for 3 to 5 minutes until the pieces float and feel tender.
- Lower the heat and stir in the cream, spinach, and shredded chicken. Heat gently for 2 to 3 minutes until the spinach wilts.
- Season with salt and pepper and serve topped with Parmesan.
Notes
Because the soup contains cream, refrigerate it within 2 hours and use it within 2 days. It thickens as it sits, so thin it with broth or milk when reheating. Do not freeze. Nutrition is an estimate.