Spinach Chicken Gnocchi Soup
Creamy stovetop soup with carrots, celery, shredded chicken, potato gnocchi, and fresh spinach.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup carrots diced
- 1 cup celery diced
- ½ cup onion diced
- 3 cloves garlic minced
- 6 cup low sodium chicken broth
- 1 cup heavy cream
- 2 cup shredded cooked chicken leftover or rotisserie chicken works
- 1 package (16 oz) potato gnocchi
- 3 cup fresh spinach
- ½ tsp salt plus pepper to taste
- grated Parmesan cheese for serving
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Cook the carrots, celery, and onion until softened, then stir in the garlic.
- Pour in the broth and bring to a boil.
- Add the gnocchi and cook according to the package directions.
- Reduce the heat to low, stir in the cream and chicken, and simmer gently for 5 minutes without a hard boil.
- Stir in the spinach and cook just until wilted.
- Season with salt and pepper and serve hot with Parmesan.
Notes
Gnocchi absorb broth as the soup sits, so add a splash of broth when reheating. Keep the heat low after adding the cream. Cool in shallow containers and refrigerate within two hours; eat within 3 to 4 days and reheat to 165 degrees F.