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Chicken Gnocchi Soup
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Ingredients
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Step by step
Method
4 steps
- 1
Heat 1 tablespoon olive oil in a large pot over medium-high. Season 1 lb diced boneless chicken breast with salt and pepper and cook until browned and cooked through, 5–6 minutes. Scoop onto a plate.
- 2
In the same pot, sauté 1 diced onion, 2 sliced carrots, and 2 diced celery stalks 5 minutes until the onion softens and the carrots pick up a little color. Add 3 minced garlic cloves for 30 seconds. Pour in 4 cups chicken broth and 1 teaspoon Italian seasoning; bring to a simmer.
- 3
Add 1 package (16 oz) potato gnocchi and cook until they float and feel tender, usually 3–4 minutes — don't walk away or they'll turn gummy. Return the chicken to the pot.
- 4
Stir in 1 cup heavy cream and 2 cups baby spinach until the spinach wilts, 1–2 minutes. Finish with ¼ cup grated Parmesan, 1 teaspoon kosher salt (taste first), and ½ teaspoon black pepper. Serve hot. You want creamy Olive Garden-style soup with pillowy gnocchi and tender chicken — not gluey overcooked gnocchi or a thin watery broth.