Description
A rich and comforting soup with tender chicken, pillowy gnocchi, and a creamy broth.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, diced
- 1 package (16 oz) potato gnocchi
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup fresh spinach, chopped
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
- Add diced chicken, thyme, salt, and pepper. Cook until chicken is no longer pink, about 6-8 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add gnocchi and cook according to package instructions, about 3-4 minutes.
- Stir in heavy cream and spinach. Simmer for another 2-3 minutes until spinach is wilted and soup is heated through.
- Adjust seasoning with salt and pepper if needed. Serve hot.
Notes
You can customize the seasonings to taste.