Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- 16 oz potato gnocchi
- 2 cups fresh spinach, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add chicken broth, cream, Italian seasoning, salt, and pepper. Bring to a simmer.
- Stir in shredded chicken and gnocchi. Cook until gnocchi floats, about 3-4 minutes.
- Mix in chopped spinach and cook until wilted, about 2 minutes.
- Serve hot, garnished with Parmesan cheese and fresh herbs.
Notes
- Use rotisserie chicken for quick preparation.
- Adjust cream for a thicker or lighter soup.
- Gnocchi can be frozen for storage; cook directly from frozen if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg