Creamy Chicken and Gnocchi Soup
As an added bonus, the potato gnocchi hold up better than traditional dumplings when stored as leftovers.
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion chopped
- 2 large carrots (about 1 cup) chopped
- 2 celery stocks (about 1 cup) chopped
- 3 garlic cloves minced
- 1 pound chicken breast
- 4 cups reduced-sodium chicken broth
- 16 oz potato gnocchi
- 5 oz spinach chopped
- 1 cup heavy cream
- 1 tsp oregeno
- salt to taste
- pepper to taste
Instructions
- Place a large pot over medium-high heat. Drizzle with olive oil and add onion, sautéing for about 3 minutes until translucent.
- Add carrots, celery, and garlic, sautéing for 4 minutes.
- Add the chicken broth, chicken breast, oregano, salt, and pepper. Simmer and cook for about 15 minutes, until chicken is cooked to 165 degrees internally.
- Remove chicken from the liquid and shred.
- Add the gnocchi, spinach, heavy cream, and shredded chicken into the pot. Bring to a simmer and cook for about 3 minutes, until gnocchi is fork tender.
- Taste and adjust with salt and pepper if necessary. Serve and enjoy!
Notes
If you don't want to use heavy whipping cream you can leave it out entirely and replace it with more chicken broth or you can cut the amount in half to still get a little creaminess.
Feel free to add more veggies like mushrooms. You can also replace the spinach with chopped kale or swiss chard.