Description
A creamy and hearty chicken and gnocchi soup featuring tender shredded chicken, pillowy gnocchi, fresh spinach, and a flavorful broth, perfect for warming up on chilly days.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 package gnocchi (about 16 oz)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk or cream
- 1 cup fresh spinach
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook, stirring frequently, until the onion is translucent and fragrant, about 3-4 minutes.
- Add Broth and Simmer: Pour in 2 cups of chicken broth and bring the mixture to a gentle simmer to build the base flavor of the soup.
- Cook Gnocchi: Add the package of gnocchi to the simmering broth. Cook until the gnocchi floats to the surface, which usually takes around 2-3 minutes, indicating they are tender and cooked through.
- Add Chicken and Cream: Stir in the shredded cooked chicken and 1 cup of milk or cream. Heat the soup gently until warmed through, without boiling, to keep the milk from curdling.
- Incorporate Spinach: Add 1 cup of fresh spinach to the soup and cook for an additional 1-2 minutes, just until the spinach wilts and brightens.
- Season and Serve: Season the soup with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Give it a final stir and serve hot.
Notes
- Use rotisserie chicken for a quick shortcut without sacrificing flavor.
- For extra texture and flavor, add diced carrots or celery when sautéing the onion and garlic.
- If you prefer a thinner soup, add more chicken broth; for a richer and creamier soup, add additional cream.
- Leftovers can be refrigerated for up to 3 days; reheat gently to avoid breaking the cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
