Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 ½ cups fresh or frozen gnocchi
- 1 cup heavy cream or half-and-half
- 2 cups fresh spinach, chopped
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper, then cook until browned and cooked through, about 6-8 minutes per side. Shred chicken into bite-sized pieces and set aside.
- Sauté chopped onion and minced garlic in the same pot until fragrant and translucent, about 3-5 minutes.
- Add chicken broth and dried thyme; bring to a simmer. Return shredded chicken to the pot.
- Stir in gnocchi and cook for 3-5 minutes until tender and floating.
- Pour in heavy cream or half-and-half, stirring to combine.
- Add chopped spinach and cook until wilted, about 2 minutes.
- Season with salt and pepper as needed. Garnish with grated Parmesan before serving.
Notes
- For a richer flavor, use half-and-half instead of heavy cream.
- Frozen gnocchi can be used; cook according to package instructions before adding.
- Adjust seasonings to taste, adding more herbs or cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg