Easy Chicken Gnocchi Soup
A delicious hearty soup full of tender chunks of chicken, fresh veggies and light, pillowy gnocchi.
Ingredients
- 1 lb about 2-3 breasts boneless skinless chicken breasts, cooked and diced
- 4 tablespoon butter
- 2 cloves of garlic minced
- 1 medium onion diced
- 2 medium carrots peeled and shredded
- 1 celery stalk diced
- 4 cups chicken broth
- 16 oz potato gnocchi
- 2 cups fresh spinach roughly chopped
- 2 cups half and half
- salt and pepper to taste
- 1 teaspoon thyme
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Season the chicken with salt and pepper. Cook for about 6-7 minutes per side. Cook thoroughly, internal temp should be 165°F. Once cooled enough to handle, cube or shred the chicken.
- Sauté the Veggies: In the same pot, add onions, celery, carrots. Cook for about 5 minutes over medium heat. Once vegetables are softened add garlic. Cook garlic 1 minute.
- Add the Broth and Herbs: Pour in the chicken broth and stir in the thyme, salt and pepper. Heat to a gentle simmer.
- Add in the Chicken and Gnocchi: Stir in the chicken and the gnocchi. Heat to a simmer and cook for ten minutes.
- Stir in the Cream: Stir in the half and half and simmer for 2-3 minutes
- Add the Spinach: Stir in the chopped spinach. Cook 10 more minutes and serve!
Notes
This recipe can be easily customized based on your schedule and what ingredients you have on hand. If you have the extra time you can whip up some homemade or just grab a package at the store. You can use leftover chicken, rotisserie chicken or even turkey! I've also used kale in place of the spinach. Fresh garlic and herbs are best but don't let that stop you from trying this recipe. Dried herbs and jarred or powdered garlic work well too!