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Chicken Gnocchi Soup
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Ingredients
0 of 15 gathered
Step by step
Method
4 steps
- 1
Heat 1 tablespoon olive oil in a large pot over medium-high. Season 1 pound diced boneless chicken breast with salt and pepper and cook 5–6 minutes, until browned and 165°F. Scoop it onto a plate.
- 2
In the same pot, sauté 1 diced onion, 2 sliced carrots, and 2 diced celery stalks for 5 minutes, until the onion softens and the carrots pick up a little color. Add 3 minced garlic cloves for 30 seconds, then pour in 4 cups chicken broth and 1 teaspoon Italian seasoning; bring to a simmer.
- 3
Add 1 package (16 ounces) potato gnocchi and cook until the pieces float and feel tender, usually 3–4 minutes. Return the chicken to the pot right away so the gnocchi do not turn gummy.
- 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, salt, and pepper. Serve hot.