Description
This creamy and comforting soup is filled with tender chicken, pillowy gnocchi, fresh spinach, and vegetables in a rich, flavorful broth. Perfect for a cozy dinner or when you need a warm hug in a bowl.
Ingredients
Units
Scale
Serves 6:
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For the soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups (1 liter) chicken broth
- 1 cup (240 ml) heavy cream
- 2 cups (300 g) cooked shredded chicken (rotisserie chicken works great)
- 1 (16 oz / 450 g) package gnocchi (store-bought or homemade)
- 2 cups (60 g) fresh spinach leaves, roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
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Optional garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
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Sauté the vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
- Add the garlic and cook for 1 minute until fragrant.
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Add the broth and seasonings:
- Stir in the chicken broth, thyme, and Italian seasoning. Bring to a boil, then reduce the heat to low and let it simmer for 10 minutes.
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Add chicken and gnocchi:
- Stir in the shredded chicken and gnocchi. Simmer for 3-5 minutes, or until the gnocchi floats to the top and is cooked through.
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Add cream and spinach:
- Stir in the heavy cream and spinach. Simmer for an additional 2-3 minutes, or until the spinach wilts and the soup is heated through.
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Season and serve:
- Taste and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan cheese if desired.
Notes
- For a lighter version, substitute the heavy cream with half-and-half or whole milk.
- Add a pinch of red pepper flakes for a little heat.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if the soup thickens.