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Chicken Gnocchi Soup

A warm bowl of Chicken Gnocchi Soup filled with tender gnocchi, shredded chicken, vibrant spinach, and colorful carrots, creating a delightful harmony of flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie or leftover chicken for ease.
  • 1 package (16 oz) gnocchi
  • 4 cups chicken broth Low sodium recommended.
  • 1 cup heavy cream Can substitute with half-and-half or dairy-free alternative.
  • 2 cups fresh spinach Baby spinach works well.
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 teaspoon garlic, minced
  • 1 teaspoon onion powder
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large pot over medium heat, add a drizzle of olive oil. Once hot, toss in the diced carrots and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
  2. Stir in the minced garlic and onion powder, cooking for another minute until fragrant.
  3. Add the shredded chicken and chicken broth to the pot. Bring to a gentle simmer.
  4. Once simmering, add the gnocchi to the pot. Cook according to package instructions (typically around 2-3 minutes) until they float to the top.
  5. Slowly pour in the heavy cream and add the fresh spinach. Stir until the spinach wilts and everything is well combined. Season with salt and pepper to taste.
  6. Remove from heat and serve your Chicken Gnocchi Soup hot. Enjoy!

Notes

If you have leftovers, store your Chicken Gnocchi Soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to a month, but consider omitting the cream if you plan to freeze it as it may alter the texture upon thawing. To reheat, warm it gently on the stove over low heat or in the microwave. If it’s a bit too thick after reheating, add a splash of chicken broth to reach your desired consistency.