
Creamy Chicken Gnocchi Soup
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Ingredients:
- 2 tbsp Extra Virgin Olive Oil
- 1 lb. boneless, skinless chicken thighs or breasts, diced
- 1 small onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups of chicken broth
- 1 cup heavy cream
- 1 tbsp all-purpose flour (optional, for thickening)
- 1 lb. gnocchi
- 2 cups fresh spinach, chopped
- 1 tsp dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese for garnish (optional)
Instructions:
- Heat 1 tbsp of EVOO in a large pot over medium heat.
- Add the diced chicken and season with salt and pepper. Cook until golden brown and fully cooked, for about 5-7 minutes. Remove from the pot and set aside.
- In the same pot, heat the remaining 1 tbsp of EVOO.
- Add the onion, carrots, and celery. Sauté until the vegetables are tender, for about 5 minutes.
- Stir in the garlic and thyme, cooking for another minute until fragrant.
- Pour in the chicken broth and bring it to a gentle boil.
- (Optional: If you prefer a thicker soup, whisk the flour into the heavy cream before adding it to the pot.)
- Add the gnocchi to the pot and cook according to the package instructions, usually about 2-3 minutes.
- Return the cooked chicken to the pot and stir in the spinach.
- Pour in the heavy cream and let everything simmer gently for 3-5 minutes, allowing the flavors to meld together.
- Adjust salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese, if desired.