Chicken Gnocchi Soup

Servings: servings

Calories: 404cal

In a large stockpot or Dutch oven, heat olive oil over medium heat. Saute onion soft and translucent; add the garlic and cook 1-2 minutes more, until garlic is fragrant.
Add carrots and celery; saute 2-3 minutes longer.
Add chicken broth, thyme, oregano, basil, salt, and pepper to the pot and bring to a boil. Add the chicken and gnocchi and cook on low heat, covered, for 10 minutes.
Stir in the spinach and heavy cream. Once the spinach wilts (1-2 minutes), the soup is ready.
Stir the soup, season with salt and pepper to taste, and serve.

4.75 from 12 votes

Refrigerate leftovers for up to 4 days in an airtight container.
You can also cook the chicken as part of the recipe. Dice raw chicken into pieces. Use a bit more olive oil (or cooking oil) and saute the chicken until browned (does not need to cook through) and remove to a plate. Then proceed with the sauteeing the onion and continuing with the recipe.
The gnocchi thicken up the soup a bit during simmering. You could double the amount of gnocchi for a heartier soup.
If you want a thicker stew-like consistency, make a slurry by mixing 1 tablespoon cornstarch with 1 tablespoon of water. Stir the slurry into the simmering soup (as a final step) and simmer until it thickens.
Use a rich chicken broth/stock or use bouillon granules. If you use a low sodium broth, water, a light stock, etc., use additional salt/pepper and seasonings.

Course: Appetizer, Dinner, Soup

Cuisine: American, Italian

Prep Time10

Cook Time20

Total Time30