Description
Experience the ultimate comfort with this creamy, restaurant-style chicken gnocchi soup. This easy-to-make, one-pot dish features tender shredded chicken, pillowy potato gnocchi, and a rich, velvety broth filled with garden-fresh spinach and carrots. Perfectly seasoned and ready in under an hour, it is a heartwarming meal that brings the cozy cafe experience directly to your family table.
Ingredients
1 tablespoon olive oil
1/2 white onion, diced
1 stalk celery, finely chopped
1/2 cup shredded carrots
2 teaspoons minced garlic
4 cups low-sodium chicken broth
3–4 boneless skinless chicken breasts (pre-cooked and shredded)
1 package (16 oz) shelf-stable potato gnocchi
2 cups fresh baby spinach, chopped
1 cup heavy cream
1 tablespoon all-purpose flour
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, celery, and carrots; sauté until onion is translucent.
Stir in minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a gentle simmer.
Stir in the shredded chicken and potato gnocchi; cook for 3-5 minutes until gnocchi floats.
In a small bowl, whisk flour into heavy cream to create a slurry.
Slowly stir the cream mixture into the pot until the soup thickens slightly.
Add the chopped spinach and stir until wilted.
Season with salt and pepper to taste and serve immediately.
Notes
For a thicker broth, whisk an additional teaspoon of flour into the cream mixture before adding it to the pot. This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if it has thickened too much.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg